Raspberry Yogurt Pie

2 ea (8 oz) raspberry yogurt 1 ea (8 or 9 oz.) cool whip
1/2 c Crushed raspberries (opt.) 1 ea Graham cracker pie crust

V
1 x Other fruits with matching y

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

Yields
6 servings