Double Fruit Cream Pie

I love cream pies made with Cool Whip, they're simple and delicious! This one's great for both strawberry and blueberry lovers! Keeping it light is important, too, so I use fat-free versions of both the yogurts and the Cool Whip!

• Ready In: 4 hrs 10 mins
• Serves: 10
• Yields: 1 pie

Ingredients

• 6  ounces  strawberry yogurt (Dannon Light & Fit)
• 3 1⁄2 cups Cool Whip, thawed (fat-free version)
• 1⁄4 cup strawberry, finely chopped
• 6  ounces  blueberry yogurt (Dannon Light & Fit)
• 1⁄3 cup blueberries, pureed
• 1  graham cracker crust

Directions

1. In one bowl fold together the strawberry yogurt and 1¾ cup of the Cool Whip.
2. Fold in the chopped strawberries, then spoon the mixture into the graham cracker crust.
3. In a separate bowl, fold the blueberry yogurt into the remaining Cool Whip.
4. Fold in the pureed blueberries, then GENTLY spoon the mixture into the graham cracker crust OVER the strawberry mixture you already put there.
5. Do NOT mix the layers; You should now have a pie with two distinct layers, the bottom strawberry and the top blueberry.
6. Freeze the pie at least 4 hours to set; then place in the refrigerator 45 minutes, to thaw a little before serving.
7. Suggestions: Garnish if you like, with halved strawberries or whole blueberries or a few fresh mint leaves -- ; if you prefer to use frozen berries, try to find ones with NO sugar added.