2 (8 oz.) containers vanilla yogurt
3 1/2 c. (8 oz.) Cool Whip, thawed
2 c. sweetened diced, sliced or chopped strawberries
9 inch graham cracker crumb crust

Fold yogurt into whipped topping, blend well; fold in strawberries. Spoon into crust. Freeze until firm, 4 hours. Remove from freezer 30 minutes before serving and keep chilled in refrigerator. Garnish with additional whole strawberries. Store leftover pie in freezer.