This recipe was clipped from a newspaper, date unknown. The recipe is typed below along with a scanned copy.

STRAWBERRY-YOGURT EASY-AS-PIE

2 containers (8 oz. each) vanilla yogurt
1 container (8 oz.) Cool Whip non-dairy whipped topping, thawed
2 cups sweetened diced, sliced or finely chopped strawberries
1 baked 9-inch pie shell, cooled

Fold yogurt into whipped topping, blending well. Spoon yogurt mixture and strawberries alternately into crust. Cut through with spatula to marble. Freeze until firm, 4 hours or overnight. Remove from freezer 30 minutes before serving and keep chilled in refrigerator. Garnish with additional whole strawberries, if desired.