2 (8 oz.) containers strawberry yogurt
3 1/2 c. Cool Whip, thawed
2 c. sliced or chopped strawberries, sweetened (frozen work well)
1 (6 oz.) graham cracker crumb crust

Fold yogurt into whipped topping (mixing with mixer works well) as well as strawberries. Spoon into crust. Freeze until firm, about 4 hours or overnight. Garnish with additional whole strawberries. Let stand at room temperature 10 minutes before serving. 7 servings. Store leftover pie in freezer.