2 (8 oz.) containers vanilla yogurt
3 1/2 c. (8 oz.) Cool Whip, thawed
2 c. sliced or chopped fresh strawberries
9 inch graham cracker crumb crust

Fold yogurt into Cool Whip; blend well. Fold in strawberries. Spoon into crust. Freeze 4 hours or overnight. Remove from freezer 30 minutes before serving. Garnish with additional whole strawberries if desired. Store leftover in freezer.