Strawberry Chiffon Tart

1 C graham cracker crumbs
2/3 C finely chopped walnuts
1/4 C butter or margarine, melted
1 egg white, lightly beaten
1 (3oz) pkg strawberry gelatin
1 C boiling water
2 C frozen vanilla yogurt, softened
1 1/2 C sliced fresh strawberries
2 whole strawberries

Preheat oven to 350. Combine graham cracker crumbs and walnuts in a medium bowl; mix well. Stir in butter and egg white. Press crumb mixture over bottom and up sides of a quiche dish or pie plate. Bake crust until lightly browned, about 10 minutes. Cool slightly. Meanwhile, combine gelatin and boiling water in a large bowl, stirring until gelatin dissolves. Stir frozen yogurt into gelatin. Fold in sliced strawberries. Spoon strawberry mixture into pie crust. Freeze, covered, until firm. Top with whole strawberries.