2 (8 oz.) containers fruit flavored yogurt
1 (8 oz.) Cool Whip, thawed
1 (6 oz.) Johnston's graham cracker pie crust

Fold yogurt into whipped topping, blending well. Spoon into crust. Freeze until firm, 4 hours or overnight. Move to refrigerator at least 30 minutes (or longer) before cutting. Store any leftover pie in freezer.