Chocolate Chip-Cherry Pie

Directions

Preheat oven to 350°.

Place cookies in a food processor; process until crumbly.

Add sugar, margarine, and egg white; pulse 5 times or just until moist.

Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray.

Bake at 350° for 8 minutes; cool on a wire rack 15 minutes.

Freeze piecrust 30 minutes.

Place an extra-large bowl in freezer.

Remove yogurt from freezer; let stand at room temperature while crust is cooling.

Spoon yogurt into chilled bowl.

Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid.

Spread preserves over bottom of prepared crust.

Spoon yogurt mixture evenly over preserves; freeze until set.

Cover with plastic wrap; freeze 6 hours or until firm.

Place pie in refrigerator 30 minutes before serving to soften.