Mocha-Pecan Mud Pie

Ingredients

• 6 ounce ready-made chocolate crumb piecrust 
• 2 tablespoons chocolate syrup light
• 1 pint coffee ice cream light softened
• 1 pint ice-cream chocolate shell light softened
• 0.5 cup pecans chopped
• 1 teaspoon sugar 
• 1 cup cream-filled chocolate sandwich cookies divided coarsely chopped reduced-fat 10 cookies

Equipment

• baking sheet
• oven
• plastic wrap

Directions

1. Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
2. Bake at 350 for 8 to 10 minutes or until lightly toasted. Cool.
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.
4. Drizzle individual slices evenly with chocolate syrup.
5. Note: For testing purposes only, we used Keebler Chocolate Ready Crust, Hagen-Dazs Light Coffee Ice Cream, and Hagen-Dazs Light Dutch Chocolate Ice Cream.