Preheat the oven to 350 degrees . Coat a 9-inch nonstick pie pan or tart pan with a removable bottom with cooking spray.
In a food processor, pulse the crackers until coarsely ground. Add the butter and honey; process until finely ground. Press firmly onto the sides and bottom of the pan. Bake until the crust sets, about 12 minutes. Transfer the pan to a wire rack; let cool completely.
Spread the chocolate frozen yogurt evenly over the bottom of the cooled crust. Freeze until firm, about 1 hour. Spread the vanilla frozen yogurt evenly over the chocolate layer. Sprinkle with the shaved chocolate, almonds and salt. Freeze until firm, at least 1 hour or overnight.