Press onto bottom of ungreased 8-inch square baking pan. Bake 7-8 minutes or until golden brown. Cool completely on wire rack. Spread coffee frozen yogurt over cooled crust. Freeze 30 minutes or until top feels firm to the touch.
Spoon chocolate frozen yogurt over coffee frozen yogurt, spreading to edges of pan.
Sprinkle with reserved wheat germ mixture, gently pressing into yogurt. Cover and freeze until solid, at least 3 hours. To serve, cut into 8 rectangles. Top with whipped topping and cinnamon, if desired. Makes 8 servings.