Instructions: Place cookies in food processor bowl with metal blade or blender container. Process 10 to 15 seconds or until crumbs are very fine. Spray 9-inch pie pan thoroughly (6 to 8 seconds) with nonstick cooking spray.

Add cookie crumbs; tilt pan to coat evenly. (Avoid tapping pan, which will loosen crumbs from sides.)

Gently press crumbs against sides and bottom of pan. (Crumbs will stick loosely together but will be held firmly in place when filling is added.)

In medium bowl with electric mixer or in food processor bowl with metal blade, mix frozen yogurt just until smooth. Spoon about half of mixture into small mounds in coated pie pan. Being careful to avoid pulling crumbs away from pan, gently spread mounds into an even layer. Sprinkle 1/4 cup of the pecans over
top; drizzle with 1/4 cup of the caramel topping and 3 tablespoons of the chocolate syrup. Top with remaining frozen yogurt, spreading gently.

Sprinkle with remaining pecans; drizzle with remaining caramel topping and chocolate syrup. Freeze 2 to 4 hours or until firm.

TIP:
* Any chocolate-flavored cookie can be substituted for the chocolate wafer cookies. After processing, fine crumbs should measure 3/4 cup.

Amount

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