Raspberry Yogurt Pie

2 – 8 oz. containers raspberry yogurt
1/2 c. crushed raspberries (optional)
1 tub whipped topping
1 graham cracker pie crust
(Other fruits with matching yogurt may be substituted.)

Thoroughly combine crushed fruit and yogurt in a bowl. Fold in the whipped topping, blending well. Spoon into crust and freeze about 4 hours. Remove from freezer and place in refrigerator for 30 minutes (longer for softer texture) before serving..

Store leftover pie in freezer.

Makes 6 servings