- 1 C. chocolate wafer cookie crumbs
- 3 Tbs. chocolate ice-cream topping
- 1 qt. strawberry cheesecake nonfat frozen yogurt, slightly softened
- 1 qt. mixed-berry nonfat frozen yogurt, slightly softened
- 2 C. cut-up fruit
Spray bottom and side of spring-form pan, 9×3 inches, with nonstick cooking spray. Mix chocolate wafer crumbs and ice-cream topping. Press firmly against bottom of spring-form pan. Scoop frozen yogurts onto crust, alternating colors. Spread yogurts slightly to smooth. Cover and freeze about 3 hours or until firm. Run knife dipped in hot water along side of dessert to loosen; remove dessert from side of pan. Top with fruit.