Mocha-Pecan Mud Pie

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READY IN: 8hrs 10mins
SERVES: 6-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup chopped pecans
  • vegetable oil 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 pie crusts
  • 2
    tablespoons light chocolate syrup
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DIRECTIONS

  • Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
  • Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
  • 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.
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