Crust -  
 2  1 ounce squares semisweet chocolate
 2  tablespoons butter
 1 1/2 cups chocolate cookie crumbs
   Topping -
 1/3   cup heavy cream
 2  1 ounce squares semisweet chocolate, coarsely chopped
 3 tablespoons light corn syrup
 1/2 teaspoon vanilla extract
   Filling -
 2 pints vanilla nonfat frozen yogurt
 5 tablespoons chocolate cookie crumbs
 2 pints chocolate sorbet or chocolate nonfat frozen yogurt
 
 1. Prepare Chocolate Crust:  Inheavy 1 quart saucepan over low heat or
 microwave-safe bowl in microwave oven, melt chcolate and butter; stir in
 chocolate crumbs until well mixed.  Press crumb mixture firmly into bottom
 and side of greased 9 inch pie plate, making a raised edge around rim of
 plate, Freeze crust 10 minutes.
 
 2. Meanwhile, preprae topping:  In heavy 1 quart saucepan over low heat or
 microwave safe bowl in microwave oven, heat cream, chocolate, and corn
 syrup until cocolate melts, stirring until smooth.  Stir in vanilla and
 set aside to cool to roomtemperature.
 
 3. Prepare filling: Soften vnailla frozen yogurt at room temperature 15
 minutes.  With small ice-cream scoop, scoop about 1/4 pint vanilla frozen
 yogurt into 5 balls and place on plate.  Place balls in freezer toharden. 
 Scoop remaining vanilla frozen yogurt in small dollops into Chocolaate
 Crust; spread to an even layer.  Sprinkle with 2 tablespoons chocolate
 crumbs; freeze pie 15 minutes.
 
 4. Meanwhile, soften chocolate sorbet at room temperature for 15
 miinutes.  Remove pie from freezer. Scoop about 1/2 pint chocolate sorbet
 in small dollops over vanilla layer in pie, spreading evenly.  Sprinklw
 with 2 tablespoons crumbs.  Scoop remaining 1 1/2 pints chocolate sorbet
 into balls around top edge of pie.  Place vnailla frozen yogurt balls in
 center of pie.  Cover pie with plastic wrap and freeze 15 minutes.
 
 5. Drizzle 2 or 3 tablespoons cooled topping over pie and sprinkle with
 remaining 1 tablespoon crumbs. Cover pie loosely with plactic wrap and
 freeze until firm--4 hours or overnight.  Cover and refrigerate remaining
 topping.
 
 6. To serve, let pie stand 15 minutes for easier cutting.  Meanwhile,
 microwave remaining topping or reheat in small saucepan just until
 spoonable.  cut pie into wedges and serve with remaining topping.
 
 Nutrition information:  protein: 2 grams; fat: 15 grams;carbohydrates: 53
 grams; Fiber: 4 grams; sodium: 258 milligrams; cholesterol: 35 milligrams;
 calories: 357.

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