1 1/2 cups finely crushed chocolate wafer cookies
6 tablespoons melted butter
1/3 cup toasted shredded coconut
2 pints raspberry frozen yogurt
3 kiwifruit, peeled and sliced
1/2 cup fresh raspberries
Mix together cookie crumbs, butter and coconut until well blended. Press evenly into bottom and sides of a 9-inch pie plate; freeze until firm. Use an ice cream scoop to fill pie shell with frozen yogurt, piling the scoops into a mound. Freeze until firm. Ten minutes before serving, remove pie from freezer. Garnish with kiwifruit and raspberries and drizzle with chocolate syrup. Sprinkle with toasted coconut, if desired.