Frozen Lemon Yogurt Pie

17 1/2 oz. can lemon pie filling
1 1/2 c. (12 oz.) lemon yogurt
1 carton (8 to 9 oz.) Cool Whip
1 graham cracker piecrust

Beat together pie filling, yogurt and Cool Whip until well mixed. Spoon into piecrust. Freeze until set (about 3 hours). Remove 15 to 20 minutes before serving. Best when served icy cool with ice crystals.

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