Preheat oven to 350°.
Place cookies in a food processor; process until crumbly. Add 2 tablespoons sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
Place an extra-large bowl in freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling.
Combine strawberries and 3 tablespoons sugar in a large bowl; stir well. Let stand 20 minutes or until juicy. Wipe out food processor bowl with a paper towel. Add sugared strawberries, and process just until finely chopped.
Spoon yogurt into chilled extra-large bowl; fold in strawberry mixture until well-blended. Freeze 30 minutes or just until set but not solid.
Spoon yogurt mixture into prepared crust; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm.
Place pie in refrigerator 30 minutes before serving to soften. Serve with whipped topping.