• 1 pound strawberries, hulled and halved lengthwise, with a few reserved for garnish
• 1/2 tablespoon sugar
• one 8 oz. container Cool-Whip, thawed for 4 hours in the refrigerator
• 2 cups strawberry yogurt (whole milk works great)
• 1 store-bought 9-inch graham cracker crust

Start the clock after you’ve prepped the strawberries.  Place the strawberries in a food processor, sprinkle the sugar on top and pulse a few times until the strawberries are nicely chopped.  If you pulse too much and wind up with strawberry juice on the bottom, spoon it out.

Transfer the strawberries to a large bowl.  Add the Cool-Whip and strawberry yogurt.  Use a rubber spatula to mix until nice and smooth.

Scoop the strawberry filling into the graham cracker crust.  There is no limit to the height of this pie; Just make sure it’s symmetrical.

Set the pie in an open space in your fridge and chill for at least a couple of hours.  If you make it at breakfast time it would be perfect by lunch.

Garnish with the reserved strawberries and enjoy this flavor-packed treat.  Store leftovers in the refrigerator.