1 (9-inch) graham cracker crust
2 (8-ounce) containers of strawberry yogurt
1 (12-ounce) container whipped dessert topping, thawed
1 (10-ounce) package frozen sliced and sweetened strawberries, thawed or 1 cup finely chopped fresh strawberries, lightly sweetened with sugar
In a large mixing bowl, combine the yogurt with 3-1/2 cups of the dessert topping until well blended. Stir in strawberries and spoon into crust. Freeze until filling is firm, about 3 to 4 hours or overnight.
Top frozen pie filling with remaining dessert topping. Store pie in freezer. For best results, remove from freezer about 10 minutes before serving.
Makes one 9-inch pie.