Dissolve Gelatin: Stir boiling water into gelatin until fully dissolved.
Cool: Add ice cubes and stir until melted.
Mix Filling: Whisk in yogurt and half the whipped topping until smooth.
Fill Crust: Pour into graham cracker crust and smooth top.
Chill: Refrigerate for 4 hours until set.
Decorate: Pipe remaining whipped topping and garnish with strawberries.
