Crust:
1 1/2 c Chocolate wafer cookie;
-crumbs
1/2 c Pecans; finely chopped
1/4 c Margarine; melted
2 tb Margarine; melted
Filling:
16 oz Cream cheese; softened
14 oz Sweetened condensed milk
1/2 c Chocolate syrup
1 ts Instant coffee
1 tb Hot water
1 pk Frozen whipped topping; 8 oz
1/4 c Pecans; chopped
In large bowl, beat cream cheese until it is fluffy. Beat
in until smooth, the sweetened condensed milk, syrup, and
the coffee, which has been dissolved in hot water. Fold in
whipped topping. Pour into prepared crust. Garnish with
pecans. Freeze overnight or until firm.
