2 (8 oz.) containers vanilla yogurt
3 1/2 c. Cool Whip, non dairy whipped topping, thawed
2 c. sliced or finely chopped strawberries, sweetened
1 (6 oz.) graham cracker crumb crust

Fold yogurt into whipped topping and blend well. Fold in strawberries. Spoon into crust. Freeze until firm (4 hours or overnight). Garnish with additional whole strawberries, if desired. Let stand at room temperature 10 minutes before serving. NOTE: Store leftover pie in freezer.