3 oz. semi sweet chocolate
1/4 c. creme de menthe, divided
1 1/2 tsp. vanilla extract, divided
1/2 c. evaporated skimmed milk
2 tbsp. light colored corn syrup
1 qt. vanilla nonfat frozen yogurt, softened
3 tbsp. butter
1 1/4 c. crisp rice cereal
2 tbsp. unsweetened cocoa
1 tsp. cornstarch
Dark Chocolate Sauce (see recipe)
Fresh mint sprigs (opt.)

Line a 9" pie plate with aluminum foil; fold excess foil under edge of pie plate. Set aside.

Combine 3 ounces chocolate and butter in top of double boiler; bring water to boil. Reduce heat to low, and cook, stirring occasionally, until chocolate and butter melt. Add 1 tablespoon creme de menthe; cook 1 minute, stirring constantly. Remove from heat and stir in 1 teaspoon vanilla and cereal.

Spread cereal mixture evenly over bottom and up sides of prepared pie plate. Freeze 30 minutes or until firm. Remove chocolate shell from pie plate; peel foil from shell and return shell to pie plate. Return pie plate to freezer.

Combine milk, cocoa, corn syrup and cornstarch in small saucepan; stir well. Bring to a boil over medium heat, stirring constantly; cook 1 minute or until mixture is thickened. Add 1 tablespoon creme de menthe and cook an additional minute. Remove from heat and stir in remaining 1/2 teaspoon vanilla; let cool completely.

Combine softened frozen yogurt and remaining 2 tablespoons creme de menthe in a large bowl. Spread half of frozen yogurt mixture evenly in bottom of pie shell; freeze 30 minutes. Remove from freezer and top frozen yogurt mixture with chocolate filling; freeze 10 minutes. Remove from freezer and top chocolate filling with remaining frozen yogurt mixture. Cover and freeze at least 8 hours.

Let stand 5 minutes before serving; cut pie into 10 wedges. Transfer wedges to individual dessert plates; top evenly with Dark Chocolate Sauce. Garnish with fresh mint sprigs if desired.

Makes 10 servings.

DARK CHOCOLATE SAUCE:

3 tbsp. sugar
2 tsp. cornstarch
1 tsp. vanilla extract
3 tbsp. unsweetened cocoa
1 c. water

Combine all ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil 1 minute, stirring constantly. Remove from heat and let cool completely. Cover and chill at least 1 hour.

Makes 3/4 cup.