Instructions: TO PREPARE CRUST: In a medium bowl, beat the butter or margarine until soft and creamy. Slowly mix in the graham cracker crumbs and combine thoroughly.

Press mixture firmly into one 8" or 9" pie shell. Bake at 375 F for 8 to 10 minutes or until browned.

TO PREPARE PIE: In a medium bowl, sprinkle sugar over raspberries.

In a large bowl, combine yogurt and whipped topping, stirring together gently.

Fold in raspberries and mix gently.

Pour the mixture into the prepared crust and freeze overnight.

Let stand at room temperature for 15 minutes before serving. Store any leftover pie in the freezer.

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