Frozen Yogurt Cake

Graham Crust:
2 cups graham wafer crumbs
1/3 cup melted butter
Mix and put in 9 x 13 pan and bake for 10 minutes - Cool

OR YOU CAN USE THIS CRUST IF DESIRED
 
Crumb crust:
1 cup sifted flour
1/4 cup brown sugar
1/2 cup chopped walnuts or pecans
1/2 cup melted butter

Mix until mixture is crumbly
Put on a baking sheet - bake in oven @ 350* for 10 - 20 minutes - just until lightly browned
Sprinkle in bottom of 9 x 13 cake pan (reserving 1/4 of mixture for top)

1 - 500g (2 cups) containe plain yogurt
1 - 425 g container frozen raspberries in syrup
1 - 250 ml (1 cup) carton whipping cream
1/2 tsp vanilla

Thaw raspberries and blend - mix with yogurt
Whip cream with vanilla
Fold into raspberry mixture
Pour onto crust
Freeze