Instructions: Coarsely chop graham crackers. Reserve 1 tablespoon crumbs; combine remaining crumbs and margarine. Press into bottom of springform pan. Whisk together marshmallow creme and milk. Whisk in frozen yogurt until well blended. Fold in whipped topping, extract and food coloring. Pour over crust. Sprinkle with reserved crumbs. Cover and freeze until firm.

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