Ingredients
2 teaspoons instant coffee granules1 tablespoon hot water1 cup cream-filled chocolate cookie crumbs3/4 cup chopped pecans, divided1/4 cup butter, melted2 packages (8 ounces each) cream cheese, softened1 can (14 ounces) sweetened condensed milk1/2 cup chocolate syrup1 carton (8 ounces) frozen whipped topping, thawed
Preparation
In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13x9-in. baking dish.
In a large bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Cover and freeze 4 hours or until firm.
