Serves: 8
Total Calories: 144
1. In medium bowl toss together cookie crumbs, egg white and butter. Press onto bottom and sides of 9-inch pie plate coated with cooking spray. Bake at 375°F about 8 minutes or until set. Cool completely.
2. In large bowl fold together yogurt, chocolate chips and ice cream topping. Freeze about 45 minutes or until mixture mounds when spooned.
3. Spoon into crust. Freeze at least 4 hours or until firm.
4. Let stand at room temperature for 15 minutes before cutting. Garnish with strawberries. Store in freezer.
This Double Chocolate Chip, Double Chocolate Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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