Mocha Pecan Mud
Pie Recipe
Ingredients :
1/2 cup chopped
pecans
Vegetable cooking
spray
1 teaspoon sugar
1 pint light
coffee ice cream, softened
1 pint light
chocolate ice cream, softened
1 cup coarsely
chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10
cookies)
1 (6-ounce)
ready-made chocolate crumb piecrust
2 tablespoons
light chocolate syrup
Step 1
Place pecans in a
single layer on a baking sheet coated with cooking spray; sprinkle evenly with
sugar.
Step 2
Bake at 350° for
8 to 10 minutes or until lightly toasted. Cool.
Step 3
Stir together ice
cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze
10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with
plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with
chocolate syrup.