Berry Cream Pie

• 9 inch ready made reduced fat graham cracker crust
• 8 oz fat free Cool Whip
• 2 cups fresh berries
• 2 (5.3 oz) fat free berry yogurt

Combine Cool Whip, berries and yogurt in a bowl. Pour into pie crust and chill in the refrigerator at least one hour. Keep refrigerated until serving.

Note: You can use any kind of berry you like - strawberry, blueberry, raspberry, etc.

Note: A refrigerated pie keeps its yogurt consistency. Try freezing it if you want to be able to cut it into slices like a regular pie.

Original recipe from www.skinnytaste.com