1 c. (18) chocolate wafer cookies
1/2 c. finely chopped pecans
1/4 c. butter, melted
2 (8 oz.) cream cheese, softened
1 (14 oz.) Eagle Brand milk
1/2 c. chocolate syrup
2 tsp. instant coffee
1 tbsp. hot water
1 (8 oz.) thawed whipped topping
1/4 c. chopped pecans

CRUST: In medium bowl, combine all crust ingredients (first 3); blend well. Press firmly into bottom of 9x13 inch pan or 10-inch springform pan.

FILLING: In large bowl, beat cream cheese until fluffy. Beat in sweetened condensed milk and chocolate syrup until smooth. In small bowl, combine instant coffee and water; add to cream cheese mixture. Fold in whipped topping; spoon into prepared crust. Sprinkle evenly with 1/4 cup pecans. Freeze overnight or until firm. Yields: 15 servings.

HINT: Timesaver: I purchase 2 ready-made chocolate crumb pie shells.