Layered Raspberry Chocolate Frozen Pie
12 (2-inch x 2-inch) chocolate graham cracker squares (6 full sheets), divided use
12 sugar-free or regular peppermint candies
2 cups frozen red raspberries, divided use
4 cups fat-free vanilla or chocolate frozen yogurt
Place 8 cracker squares and 8 peppermint candies in a gallon-size plastic baggie, seal and crush using the edge of a can, such as a can of fruit or vegetables. Add 1 cup of the frozen berries, seal and toss back and forth, pressing lightly with your fingertips to crumble slightly. Pour the mixture in an 8-inch pie pan, spread evenly over bottom.
Carefully place 3 cups of the yogurt on top of the berry mixture. (Note: may want to use a fork to gently spread the ice cream to fill in any gaps.)
Combine the remaining 1 cup yogurt and 1 cup raspberries in a microwave-safe bowl and microwave on high 20 seconds or until yogurt is slightly softened. Stir until well blended and spoon evenly over all.
Place the remaining 4 cracker squares in a baggie and crush with the can. Sprinkle evenly over the pie and place the remaining 1 cup frozen berries around outer edges of pie. Place the whole candies in the center of the pie. Cover and freeze overnight.
Allow pie to stand at room temperature for 10 minutes before slicing.