1 (6 oz.) finely chopped walnuts
1/4 c. sugar
1/4 c. butter, softened
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. light corn syrup
1 (8 oz.) container raspberry yogurt
1 (8 oz.) container peach yogurt
2 drops yellow food coloring
3 lg. peaches, sliced, peeled
1 graham crust
1/4 c. finely chopped nuts reserved for top

In 9"x2" springform pan make a graham cracker crust press down firmly. In small bowl mix finely chopped nuts, butter, sugar and press into pie crust. In large bowl with medium speed beat cream cheese and corn syrup until smooth. Take half of mixture and raspberry yogurt blend together. Spread evenly over crust. Chill 1 hour, freeze until firm.

Meanwhile, stir remaining cheese mixture, peach yogurt and food coloring, blend thoroughly. Pour on top of raspberry; freeze until firm. Garnish with peaches and nuts. You must take rim of spring form off only when it is done.