1 graham cracker pie crust
1 c. instant low-cal chocolate pudding
2 c. nonfat frozen chocolate yogurt (sugar free)
1/2 c. whipped topping (light, thawed)
1 tbsp. + 1 tsp. chocolate syrup

Spread pudding on bottom of crust; refrigerate 15 minutes. Spread softened yogurt on top of pudding; freeze for 4 hours. Spread whipped topping on top; drizzle with chocolate syrup. Yield: 8 servings.