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Mocha-Pecan Mud Pie



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.
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.