Frozen Yogurt Pie
Pat Holland

2 containers (8 ounces) Fruit Yogurt

1 Container (8 ounces) Whipped Topping

1 Graham cracker pie crust

Fold yogurt into whipped topping. Blend well. Spoon into crust, freeze until firm 4 hours or overnight. Move to refrigerator at least 30 minutes before serving. Store left over in refrigerator.