Instructions: 1.Preheat oven to 350.

2. Place cookies in a food processor; process until crumbly. Add 2 tablespoons sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350 for 8 minutes; cool on a wire rack 15 minutes.

Freeze piecrust 30 minutes.

3. Place an extra-large bowl in freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling.

4. Combine strawberries and 3 tablespoons sugar in a large bowl; stir well.

Let stand 20 minutes or until juicy. Wipe out food processor bowl with a paper towel. Add sugared strawberries, and process just until finely chopped.

5. Spoon yogurt into chilled extra-large bowl; fold in strawberry mixture until well-blended. Freeze 30 minutes or just until set but not solid.

6. Spoon yogurt mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm.

7. Place pie in refrigerator 30 minutes before serving to soften. Serve with whipped topping.

Yield: 8 servings (serving size: I wedge and 2 tablespoons topping).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.