2 (8 oz.) containers vanilla yogurt
3 1/2 cup Cool whip, thawed
12 cup sliced strawberries, sweetened
1 (16 oz.) graham cracker crumb crust

Fold yogurt into whipped topping blend well; fold in strawberries. Spoon into crust; freeze until firm approximately 4 hours or over night. Garnish with additional whole strawberries if desired. Let stand at room temp. For 10 minutes before serving. Store leftovers in freezer.