2 c. Dannon strawberry yogurt
1/2 c. crushed strawberries
8 or 9 oz. container Birdseye Cool Whip, thawed
1 graham cracker pie crust, ready made

Thoroughly combine crushed fruit and yogurt in a bowl. Fold in Cool Whip, blending well. Spoon in crust and freeze about 4 hours. Remove from freezer and place in refrigerator 30 minutes or longer for softer texture, before serving. Store any leftover pie in freezer.