STRAWBERRY-CHEESE PIE

1 graham cracker crust, baked

1 pkg. (8 oz.) cream cheese, softened

1/2 cup sugar

1 3/4 cups thawed Birds Eye Cool Whip whipped topping

1 pint strawberries, halved

1/3 cup melted currant jelly

Beat cheese with sugar until creamy. Blend in whipped topping. Spoon into crust. Arrange strawberries on filling and brush with jelly. Chill at least 3 hours.

FRUIT 'N YOGURT PIE

1 graham cracker crust, baked

2 containers (8 oz. each) vanilla yogurt

1 container (8 oz.) Cool Whip whipped topping, thawed

2 cups sweetened diced, sliced or finely chopped strawberries

Fold yogurt into whipped topping, blending well. Fold in strawberries and spoon into crust. (Or spoon yogurt mixture and strawberries alternately into crust; cut through with spatula to marble.) Freeze until firm, 4 hours. or overnight. Remove from freezer 30 min. before serving and keep chilled in refrigerator.