Great ice cream dessert....
1. Preheat over to 350
2. Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes.
Or buy a ready made crust!!!!! (the Karen Johnson method)
3. Remove yogurt from the freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust.
4. Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.
40 Chocolate graham crackers (10 full cookie sheets)
1 ½ T butter or stick margarine, melted
1 large egg white
4 cups vanilla fat-free frozen yogurt (Personal choice Breyers light vanilla)
3 T light-colored corn syrup
3 T creamy peanut butter
1 T fat-tree milk
1 (2.1-ounce) chocolate covered crispy peanut-buttery candy bar (Butterfinger) chopped