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Black Forest Pie

• 40 chocolate wafer cookies
• 2 tablespoons sugar
• 2 tablespoons stick margarine, melted
• 1 large egg white
• Cooking spray
• 4 cups vanilla frozen yogurt or ice cream
• 1 cup chopped pitted sweet cherries
• 1/2 cup semisweet chocolate mini-chips
• 1/2 cup black cherry preserves, melted

Instructions:
Preheat oven to 350F.
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 for 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.
Place an extra-large bowl in freezer. Remove yogurt or ice cream from freezer; let stand at room temperature while crust is cooling.
Spoon yogurt into chilled bowl. Stir cherries and mini-chips into yogurt or ice cream; freeze 30 minutes or just until set but not solid.
Spread preserves over bottom of prepared crust. Spoon yogurt/ice cream 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.