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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Round out your meal with a slice of decadent mocha-pecan mud pie. This dessert is so rich, your guests will never know it was lightened. Ingredients:
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 |
Directions:
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.
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