“From Southern Living -- I have not made this yet, but I went looking for deserts for a dinner I am having at my house and this is what I decided on! The nice benefit is it is made with lightened items! Cook time is time for freezing.”
READY IN:
8hrs 10mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 12 cup chopped pecans
  • vegetable oil 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 pie crusts
  • 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.

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