Ingredients
Crust
| 1-1/2 cup | low-fat graham cracker crumbs | | 1 tbsp. | oil |
Filling
| 2 cups | fat-free frozen vanilla yogurt, thawed | | 1/4 cup | malted milk balls, crushed | | 1 tbsp. | skim milk | | 2 tbsp. | chocolate malted milk | | 3 tbsp. | marshmallow cream | | 1 tbsp. | skim milk | | 1 cup | Cool Whip Free |
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Instructions
Preheat oven to 350°F. Prepare a 9-inch pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare filling, combine vanilla yogurt, malted milk balls, and 1 tablespoon of milk. Spread into prebaked crust. Freeze while preparing top layer. In a mixing bowl, combine malted milk, marshmallow cream,remaining milk, and whipped topping. Spread mixture over layer in crust. Freeze until firm or overnight.
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