2 (8 oz.) containers raspberry yogurt
1 (8 oz.) Cool Whip
1/2 c. mashed raspberries (optional)
1 prepared 8 or 9-inch graham cracker crust

OTHER FRUITS (with matching yogurt) :
1/2 c. mashed strawberries or blueberries
1 (8 3/4 oz.) can sliced peaches or apricot halves, drained and mashed
1 (8 1/4 oz.) can crushed pineapple, drained

Thoroughly combine mashed fruit and yogurt in a bowl. Fold in Cool Whip, blending well. Spoon into crust and freeze, about 4 hours. Remove from freezer and place in refrigerator 30 minutes before serving (solidly frozen pie may require more time in refrigerator for softer texture). Store any leftover pie in the freezer.