1/2 cup crushed graham crackers (about 6 squares)
1 tablespoon melted margarine or butter
1 cup chocolate frozen yogurt — slightly softened
1/4 cup marshmallow cream — stirred
1/2 teaspoon lukewarm water
In small bowl, combine graham-cracker crumbs and margarine or butter. Line 4 custard cups with paper baking liners. Press about half of crumb mixture on bottom of liners; shill. Working quickly, lightly press half of frozen chocolate yogurt over chilled graham-cracker mixture. Stir marshmallow cream with lukewarm water until smooth; spoon over yogurt in each cup. Then top with remaining frozen yogurt. Sprinkle with remaining crumb mixture. Freeze in refrigerator-freezer at least 2 hours or until firm. Makes 4.