Tipsy Mud Pie

• 1 (15-ounce) package cream-filled chocolate sandwich cookies
• 1/3 cup butter or margarine, melted
• 1 banana, thinly sliced (optional)
• 1 tablespoon lemon juice (optional)
• 1 (12-ounce) container frozen whipped topping, thawed and divided
• 1 pint chocolate ice cream, softened
• 1/2 teaspoon instant coffee powder
• 2 tablespoons brandy
• 2 tablespoons coffee liqueur
• 1/2 cup chopped pecans
• 2 tablespoons chocolate syrup
• 2 tablespoons chopped pecans

1. Process cookies in a food processor until coarse crumbs. Transfer to a bowl; stir in butter. Press mixture firmly into a 10-inch pieplate.
2. Combine banana and lemon juice, if desired. Arrange banana over crust. Cover and freeze until firm.
3. Beat 1/4 cup whipped topping, ice cream, and next 3 ingredients at medium speed with a mixer until blended. Add 1/2 cup pecans. Spread over crust; cover and freeze 8 hours.
4. Spread remaining whipped topping over pie; top with syrup and 2 tablespoons pecans.

cookies, butter, banana, lemon juice, frozen whipped topping, chocolate ice cream, coffee powder, brandy, coffee liqueur, pecans, chocolate syrup, pecans

Taken from www.myrecipes.com/recipe/tipsy-mud-pie (may not work)