Recipe

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• 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 reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)
• 1 (6-oz) ready-made chocolate crumb piecrust
• 2 tbsp 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 350° 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.
• 4 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.