Blueberry/Raspberry Yogurt Pie

• 6-8 containers of Dannon fruit-on-the-bottom yogurt*, half raspberry-flavored, half blueberry-flavored
• 1 8-oz tub original Cool Whip, defrosted and malleable
• 1 10-inch Keebler Ready Crust Graham Cracker Pie Crust
• 8 oz raspberries, either frozen or fresh berries that have been frozen
• 8 oz blueberries, either frozen or fresh berries that have been frozen

* Yes, you NEED to use this type of yogurt – other yogurt brands definitely work, but we tried store brand and a couple other brands, and they have too much sweetness in the yogurt, which takes away from the tartness of the pie.

1. Fold the yogurt into the Cool Whip in a large bowl with a spatula.  Once they are about halfway combined, add in the frozen berries, and stir until all the white streaks from the Cool Whip are gone.
2. Pour as much of the mixture as possible into the prepared pie crust.  If you have extra, we always save it in the Cool Whip container for later enjoyment!
3. Cover the pie with the plastic cover provide with the crust and place in freezer until ready to eat.  Remove from freezer around 15-20 minutes before planning to eat to allow to thaw slightly.