2 containers (6 oz. each) strawberry nonfat yogurt
2 cups thawed cool whip fat free whipped topping (1 - 8 oz. container)
1 ready to use reduced fat graham cracker crumb crust (6 oz.)
Spoon yogurt into bowl. Fold in whipped topping gently until well blended. Spoon into crust. Freeze 2 hours or until pie is firm enough to hold its shape when cut into slices. Store leftover pie in refrigerator.
fat: 4.5 g
recipe from www.coolwhip.com