Mocha-Pecan Mud Pie

• 1/2 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

1. Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
2. Bake at 350u0b0 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. Drizzle individual slices evenly with chocolate syrup.

pecans, vegetable oil cooking spray, sugar, coffee ice cream, chocolate ice cream, cream, light chocolate syrup

Taken from www.food.com/recipe/mocha-pecan-mud-pie-396930 (may not work)