Frozen Butterfinger Pie

Directions

1. 1. Preheat oven to 350 .
2. 2. Place graham crackers in a food processor; pulse till crumbly. Add in butter and egg white; pulse till moist. Press crumb mix into a 9-inch pie plate coated with cooking spray. Bake at 350 for 8 min; cold on a wire rack 15 min. Freeze 15 min.
3. 3. Remove yogurt from freezer, and let stand at room temperature for 15 min to soften. Spoon half of yogurt into prepared crust.
4. 4. Combine the corn syrup, peanut butter, and lowfat milk in a small bowl, stirring till smooth. Drizzle half of the peanut butter mix over the yogurt in crust. Sprinkle with half of minced candy bar. Repeat the procedure with remaining yogurt, peanut butter mix, and candy bar. Cover with plastic wrap, and freeze for 3 hrs or possibly till hard.
5. Yield: 9 servings (serving size: 1wedge).