Blend the softened cream cheese and sugar together until well incorporated.
Add in yogurt and vanilla, mixing well. Fold in about 1/2 a tub of Cool Whip.
Gently stir in 1 cup blueberries and 1 cup chopped strawberries.
Pour mixture into graham cracker pie crust and freeze for several hours, until firm.
Remove from freezer. Spread remaining Cool Whip on top and then arrange another cup of fresh berries on top of the Cool Whip. I opted to shave a 1 oz square of dark chocolate on top of the pie. That little bit of added chocolate was heaven!
Refrigerate until serving. Serve with a drizzle of hot fudge on top, if desired!
After freezing, I had my pie sitting out on the counter top for an hour, then refrigerated for another 2 hours prior to serving.