Yield
9 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust.

Step 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.

Ratings & Reviews

rmiller415's Review

bmrobertson63
April 12, 2010
Excellent! Easy to make, and the results are great. My husband thought it was store bought. Only change I made was to sub honey for the light corn syrup.

bmrobertson63's Review

rmiller415
August 03, 2009
This was so good and really simple to make. I bought a store-bought chocolate crust and used the reduced-fat ice cream. I served it for a dinner party and it was a hit with all the adults and the kids! I made another one the next day for just my husband and I!

ericai's Review

ericai
June 21, 2009
I made this for Father's day and everyone loved it but it's not a pretty dessert. I used Kemps low- fat yogurt instead of fat free. This really does not taste like a light dessert.