This dessert is so rich, your guests will never know it was lightened.
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. (I don't use the sugar...just toast the pecans as usual.) 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. Great to make in advance! Drizzle individual slices evenly with chocolate syrup when serving. Of course, you can add whipped cream and chocolate shavings too! :-) I used Keebler Chocolate Ready Crust, Häagen-Dazs Light Coffee Ice Cream, and Häagen-Dazs Light Dutch Chocolate Ice Cream. LOVE coffee ice cream!
I'm joining Miz Helen, Alli and Michael Lee West for their weekly memes. By all means, stop by each of their blogs...I promise you'll find some of the best recipes ever!