1 chocolate cookie crumb pie crust
4 c. frozen vanilla yogurt, nonfat or lowfat, softened
1/2 c. chopped nuts*
1 squeeze bottle caramel topping
1 bottle Smucker's Magic Shell chocolate fudge topping

In a large bowl and using an electric mixer, beat the yogurt on medium until smooth. Spoon about half the yogurt into the pie crust. Spread gently into an even layer. Drizzle the chocolate fudge topping over the frozen yogurt in a back-and-forth lacy pattern. Sprinkle about 1/3 c. of the chopped nuts over the chocolate, and top with the caramel topping, making a similar lacy pattern as you did with the chocolate topping.

Make a second layer by spreading the remaining frozen yogurt, and topping with an additional layer of chocolate topping, caramel topping, and top with the chopped nuts. Freeze about 2 hours, or until firm. Keep leftovers frozen.

*You can choose from several different nuts here, and each produces a delicious pie. Use pecans, walnuts or peanuts, depending on personal preference.

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