Strawberry Yogurt Cream Pie with Cereal Crust

Preheat oven to 350°.

In a food processor, pulse cereal and graham crackers until fine crumbs form, about 1 minute. Transfer crumb mixture to a medium bowl and stir in butter and sugar until fully combined. Using your hands, press crumb mixture evenly along the bottom and sides of a 9-inch pie pan. Bake at 350° for 8-10 minutes. Let crust cool completely, at least 1 hour.

In the bowl of a stand mixer, combine whipped topping, yogurt, cream cheese, and pudding mix. Pour into baked and cooled pie crust and freeze for at least 2 hours or until filling is set. Garnish with fresh berries.