1 large crumb piecrust
8 ounces Cool Whip
6 ounces Dannon strawberry yogurt (fruit on the bottom)
6 ounces lite strawberry yogurt
15 ounces frozen strawberries with Splenda, well-drained reserve juice/syrup
fresh strawberries for garnish
Combine everything except crust. Pour mixture into crumb crust. Chill several hours or overnight. Garnish with fresh sliced strawberries & drizzle with drained juice/syrup from frozen strawberries.