Chocolate Caramel Pecan Pie

Directions

1. Place cookies in food processor bowl with metal blade or possibly blender container. Process 10 to 15 seconds or possibly till crumbs are very fine. Spray 9-inch pie pan thoroughly (6 to 8 seconds) with nonstick cooking spray.
2. Add in cookie crumbs; tilt pan to coat proportionately. (Avoid tapping pan, that will loosen crumbs from sides.)
3. Gently press crumbs against sides and bottom of pan. (Crumbs will stick loosely together but will be held firmly in place when filling is added.)
4. In medium bowl with electric mixer or possibly in food processor bowl with metal blade, mix frzn yogurt just till smooth. Spoon about half of mix into small mounds in coated pie pan. Being careful to avoid pulling crumbs away from pan, gently spread mounds into an even layer. Sprinkle 1/4 c. of the pecans overtop; drizzle with 1/4 c. of the caramel topping and 3 Tbsp. of the chocolate syrup. Top with remaining frzn yogurt, spreading gently.
5. Sprinkle with remaining pecans; drizzle with remaining caramel topping and chocolate syrup. Freeze 2 to 4 hrs or possibly till hard.
6. TIP:* Any chocolate-flavored cookie can be substituted for the chocolate wafer cookies. After processing, fine crumbs should measure 3/4 c..
7. Amount