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

Fold yogurt into whipped topping. Blend 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, if desired. Store any left over pie in freezer.