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    Mocha-Pecan Mud Pie


    Source of Recipe


    Southern Living

    Recipe Introduction


    Round out your meal with a slice of decadent ice-cream pie. This dessert is so rich, your guests will never know it was lightened.


    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

    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.

    Note: For testing purposes only, we used Keebler Chocolate Ready Crust, Häagen-Dazs Light Coffee Ice Cream, and Häagen-Dazs Light Dutch Chocolate Ice Cream.
 

 

 

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