2 containers (8 oz. each) vanilla yogurt
3 1/2 c. Cool Whip
2 c. sliced or chopped strawberries, sweetened
1 (6 oz.) graham cracker crumb crust

1. Fold yogurt into whipped topping, blend well. Fold in strawberries.

2. Spoon into crust.

3. Freeze until firm 4 hours or overnight. Garnish with additional whole strawberries, let stand 10 minutes before serving. Store leftover pie in freezer.