2 (8 oz.) containers vanilla yogurt
1 (8 oz.) container Cool Whip (whipped topping), thawed
2 c. sweetened, diced, sliced, or finely chopped strawberries
1 baked 9 inch graham cracker crumb crust or pie shell, cooled

Fold yogurt into whipped topping, blending well. Fold in strawberries. Spoon into crust. Freeze until firm, 4 hours or overnight. Remove from freezer 30 minutes before serving and keep chilled in refrigerator. Garnish with additional strawberries.