2 containers (8 oz. each) fruit flavored yogurt
1 container (9 oz.) Cool Whip, thawed
1 (6 oz.) Johnstons' graham cracker Ready-Crust pie crust

Fold yogurt into whipped topping, blending well. Spoon into graham crust. Freeze until firm, 4 hours or overnight. Move to refrigerator at least 30 minutes before cutting. Garnish, if desired. Store any leftover pie in the freezer.