Shelly's Recipe

MOCHA-PECAN MUD ICE CREAM PIE

Category: Pies - Frozen

1/2 cup chopped pecans
Vegetable cooking spray
1 tsp sugar
1 pint light coffee ice cream, softened
1 pint light chocolate ice cream, softened
1 cup coarsely chopped cream-filled chocolate sandwich cookies, divided (about 10 cookies)
1 (6-oz) ready-made chocolate crumb piecrust
2 tbsp light chocolate syrup

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.