1 (7 oz.) jar marshmallow creme
1 c. strawberry ice cream, softened
1 (8 oz.) container strawberry yogurt
2 c. thawed whipped topping with real cream
Pastry for 1-crust 9-inch pie, baked

Combine marshmallow cream and ice cream, mixing with electric mixer or wire whisk until well blended. Stir in yogurt. Fold in whipped topping. Pour into shell; freeze at least 1 hour. Place in refrigerator 5 minutes before serving. 6 to 8 servings.

VARIATION: Substitute graham cracker or cookie crumb crust for pastry crust.