2 (8 oz.) containers strawberry yogurt
1 (8-9 oz.) tubs of Cool Whip
1 c. sliced strawberries (may sweeten)
1 graham cracker crust

Fold yogurt into whipped topping. Blend well. Stir or fold in strawberries. Spoon into crust. Freeze until firm. (4 hours or overnight.) Remove from freezer 30 minutes before serving (longer for softer texture) and place in refrigerator. Garnish with fresh strawberries. Store leftover pie in freezer.