Directions

1. Thaw and warm raspberries in microwave oven 2 minutes. Push raspberries through a fine sieve with back of spoon; discard seeds. Cool if necessary.
   
2. Line 9-inch square pan with aluminum foil and let edges hang over sides of pan. Line 9 graham squares evenly on bottom of pan.
   
3. Whisk together yogurt, raspberry puree and whipped topping until well combined.
   
4. Pour yogurt mixture over graham crackers and spread evenly. Top with 9 remaining squares.
   
5. Cover; freeze 4 hours or until sandwiches are frozen. Remove foil from pan and slice sandwiches along the edges of the graham crackers, creating 9 squares.