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.
Yield: Makes 9 servings

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.


CALORIES 327 (39% from fat); FAT 14.5g (sat 4.4g,mono 3.6g,poly 1.8g); IRON 1.3mg; CHOLESTEROL 2mg; CALCIUM 41mg; CARBOHYDRATE 45.8g; SODIUM 190mg; PROTEIN 5.4g; FIBER 1.9g


Southern Living, DECEMBER 2005