1 (8 oz.) plain yogurt
1 (16 oz.) whipped topping, thawed
1/2 c. mashed strawberries (or raspberries), minimum
1 prepared graham cracker crust

Bake and cool graham cracker crust. Fold yogurt into topping. Add strawberries and spoon into crust. Freeze until firm. Remove 30 or more minutes from freezer before serving.

Prepare this recipe shortly before needing it. If done the day before, crust may become soggy.