>From the MyRecipes.com website...


Mocha-Pecan Mud Pie

Prep: 15 min.; Bake: 10 min.; Freeze: 8 hrs., 10 min.

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. 
Makes 9 servings
~~~***Rhonda G in Missouri***~~~
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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