Combine cookie crumbs and butter; press into a buttered 9-inch pieplate. Spoon ice cream over crust. Cover and freeze overnight. Spoon Chocolate Topping over ice cream, and freeze until firm. Pipe or dollop whipped topping on pie, and sprinkle with toasted pecans. Makes 1 (9-inch) pie. CHOCOLATE topping: 1/2 cup sugar 3 tablespoons cocoa 2/3 cup evaporated milk 1/2 teaspoon vanilla extract 1 tablespoon butter or margarine Bring first 3 ingredients to a boil in a heavy saucepan over medium heat, stirring occasionally. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Stir in vanilla and butter. Cool. Makes 2/3 cup. http://www.pathfinder.com/ ? Copyright 1997 Southern Living. All rights reserved. Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1005 (100%)|
|Amt Per Serving||% DV|
|Total Fat 113g||151 %|
|Saturated Fat 37.7g||188 %|
|Monounsaturated Fat 44.6g|
|Polyunsanturated Fat 25.5g|
|Cholesterol 123.2mg||38 %|
|Sodium 39.2mg||1 %|
|Potassium 51.8mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.8g|
|Protein 1.3g||2 %|
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Calories per serving: 1005
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