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Mocha-Pecan Mud Pie

Prep time 15 mins
Bake time 10 mins
Freeze time 8 hrs, 10 mins
Yield Makes 9 servings
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

Nutrition Information

  • calories 327
  • caloriesfromfat 39 %
  • fat 14.5 g
  • satfat 4.4 g
  • monofat 3.6 g
  • polyfat 1.8 g
  • protein 5.4 g
  • carbohydrate 45.8 g
  • fiber 1.9 g
  • cholesterol 2 mg
  • iron 1.3 mg
  • sodium 190 mg
  • calcium 41 mg

How to Make It

  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.