2, 8 oz. containers strawberry yogurt
8 oz. cool whip, thawed
graham cracker crust
1/2 c. frozen strawberries, thawed, crushed
Mix yogurt and strawberries. Fold in cool whip. Blend well. Spoon into crust. Freeze 4 hours. Place in refrigerator 30 minutes before serving. Freeze leftovers.
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