Mocha Pudding Pie - serves 8

Preparation - 25 minutes

12 graham crackers (2 1/2-inch squares), made into crumbs
1 ounce ground walnuts
2 tbsp margarine, softened
1/2 cup plain lowfat yogurt, divided
1 cup skim or nonfat milk, divided
2 tsp instant espresso coffee powder
1 envelope (four 1/2-cup servings) reduced-calorie chocolate instant pudding mix
1/2 cup thawed frozen dairy whipped topping
1/2 ounce semisweet chocolate, shaved
1/2 cup raspberries

In medium mixing bowl combine graham cracker crumbs and walnuts; with pastry blender, cut in margarine until mixture resembles coarse crumbs. Remove 1/4 cup crumb mixture and set aside. Using a fork, add 2 tbsp yogurt to crumb mixture in mixing bowl and mix thoroughly.
Using the back of a spoon, press crumb-yogurt mixture over bottom and up sides of 9-inch microwavable pie plate.
Microwave on High (100%) for 4 minutes, rotating plate 1/2 turn halfway through cooking. Cover pie plate with foil and freeze until ready to fill.
In medium microwavable mixing bowl microwave 2 tbsp milk on High for 15 seconds; add espresso and using a wire whisk, stir to dissolve. Stir in remaining yogurt, then stir in remaining milk. Add pudding mix, stirring to dissolve.
Pour pudding mixture into cooled crust. Sprinkle reserved crumb mixture around edge of pudding mixture. Refrigerate for at least 1 hour.
To serve, cut pie into 8 equal wedges and set each wedge on a dessert plate. Top each portion with 1 tbsp whipped topping and 1/8 of the chocolate shavings. Garnish each portion with 1 tbsp of raspberries.