2 containers (8 oz.) each vanilla yogurt
1 container (8 oz.) Cool Whip (thawed)
2 c. sliced strawberries (or frozen and thawed)
1 baked 9 inch graham cracker crust

Fold yogurt into cool whip, blending well. Fold in strawberries. Spoon into crust and freeze until firm, 4 hours or overnight. Remove from freezer about 30 minutes before serving.