Angela Goetz - Eastampton

1 ready-made graham cracker crust
1 large container light Cool Whip
2 8-oz containers low-fat yogurt (any flavor)
1/2 pkg 4-serving size Jello (any flavor)
strawberries or blueberries for garnish

In a large mixing bowl, stir yogurt with jello mix until jello dissolves. Fold in container of Cool Whip until mixture is well blended. Pour mixture into graham cracker crust. Garnish with fruit, if desired. Freeze overnight or for several hours - until frozen. Thaw for 20 minutes at room temperature. If desired, serve with an extra dollop of Coop Whip.