Yield: 8 Servings
|2||Containers Strawberry Yogurt, 8 oz. each|
|1||Container Cool Whip ; 8 oz., thawed|
|1 cup||Strawberries; sweetened, chopped fine|
|1||Pie crust; 9 inch, baked|
Stir yogurt gently into whipped topping until well blended. Stir in strawberries. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand in refrigerator 15 minutes or until pie can be cut easily. Garnish with additional whipped topping, if desired. Store leftover pie in freezer.
NOTES : This pie is great and easy too! Posted to recipelu-digest Volume 01 Number 205 by Yummi 357<Yummi357@...> on Nov 6, 1997