1 1/4 c. graham cracker crumbs
1/4 c. sugar
6 tsp. butter, melted
1/2 c. boiling water
1 pkg. fluffy white frosting mix (for 2 layer cake)
2 (8 oz.) cartons (2 c.) strawberry or raspberry yogurt

Combine graham cracker crumbs and sugar. Stir in the melted butter; mix well. Press firmly on bottom and sides of 9" pie plate. Chill 45 minutes or bake in 375 degree oven for 6 to 9 minutes and cool.

In small mixer bowl pour boiling water over frosting mix, beat at high speed or electric mixer 5 minutes or until stiff peaks form. Carefully fold in yogurt; pour into graham cracker crust. Freeze several hours or overnight. Remove from freezer 10 to 15 minutes before serving. Garnish top of pie with whipped cream and semi sweet chocolate pieces if desired.