1 1/4 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. melted butter
2 cartons pineapple yogurt, 8 oz. each
1 carton, 9 oz. frozen whipped topping
1 can (8 oz.) crushed pineapple, well drained

Combine cracker crumbs, sugar and butter. Press into 9 inch pie plate. Bake the crust at 375 degrees for 6 to 9 minutes, until edges are brown. Cool.

Combine yogurt and whipped topping. Fold in pineapple. Pour into pie shell. Chill until set, at least two hours.