Frozen Yogurt Pie

Pat Holland

2 containers (8 0z)  each fruit-flavored yogurt

1 container (8 oz.) Cool Whip (thawed)

1 6 oz. graham cracker crust

Fold yogurt into Cool Whip, blending well.  Spoon into crust. 

Freeze until firm, 4 hours or overnight.

Move to refrigerator at least 30 minutes before cutting.  Store leftover pie in freezer.