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Ingredients
- 2 (8 oz. each) containers strawberry yogurt
- 1 (8 oz.) tub Cool Whip
- 1 prepared graham cracker crust
Method
- Stir yogurt into whipped topping until blended well.
- Spoon into crust.
- Freeze 4 hours or overnight until firm.
- Let stand at room temperature for 15 minutes or until pie can be easily cut. Garnish with additional whipped topping and fruit, if desired. Store leftover pie in freezer.
- Makes 8 servings.