1 cup gingersnap crumbs, (about 4 ounces, crushed)
3 cups vanilla low-fat frozen yogurt, softened
1/2 cup sliced almonds, toasted
How to Make It
Combine first 3 ingredients; cover and chill at least 1 hour.
Spoon 1 tablespoon cookie crumbs into each of 8 (8-ounce) glasses; top each with 3 tablespoons pear mixture and 3 tablespoons yogurt. Repeat layers once, ending with the yogurt. Top each with 1 tablespoon almonds.