4teaspoonsMilk Chocolate Caramel Kernel Seasons(or any flavor you like)
Line a 12-cup muffin pan with liners. Finely grind graham crackers in a food processor. Add to melted butter spread and stir until combined. Equally divide between each muffin liner. Press to compact (I use the bottom of a shot glass for this step).
Stir Cool Whip, yogurt, vanilla, and Kernel Season's powder in a medium bowl. Equally divide it among the muffin cups. Freeze until solid, at least 3 hours.
Let sit at room temperature for 5 minutes before serving. Top with caramel or chocolate sauce if desired.
Using the fat-free/low-fat equivalents I’ve listed, this recipe works out to be 2 WW Points+ per pie. (Adding caramel sauce will add more points.)