1 (12 oz.) container lite Cool Whip
1 (12 oz.) container raspberry yogurt (or flavor of your choice)
6 oz. fresh raspberries (or fruit of your choice)
1 graham cracker crust

Gently combine Cool Whip with raspberry yogurt in large mixing bowl. When evenly mixed, stir in fresh raspberries, setting aside a few for garnish when pie is frozen. Place mixture in graham cracker crust; place in freezer overnight. Allow to thaw a few minutes before serving. Garnish with fruit.