Tipsy Mud Pie
|Frozen whipped topping||12 Ounce, thawed and divided (1 Carton)|
|Chocolate sandwich cookies||15 Ounce, crushed (1 Package)|
|Banana||1 , thinly sliced|
|Chocolate ice cream||1 Pint, softened|
|Instant coffee powder||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Chopped pecans||1⁄2 Cup (8 tbs) (1/2 Cup Plus 2 Tablespoons)|
|Vanilla extract||1⁄2 Teaspoon|
|Butter/Margarine||6 Tablespoon, melted (1/4 Cup Plus 2 Tablespoons)|
|Chocolate syrup||2 Tablespoon|
|Kahlua/Other coffee flavored liqueur||2 Tablespoon|
Combine cookie crumbs and butter, stirring well; press into a buttered 10-inch pieplate.
Combine sliced banana and lemon juice, tossing gendy; drain.
Arrange banana in a single layer over chocolate crust Cover and freeze until firm.
Combine ice cream, vanilla, coffee powder, 1/4 cup whipped topping, brandy, Kahlua, and 1/2 cup pecans, stirring well.
Spread evenly over chocolate crust.
Cover and freeze at least 8 hours.
Spread remaining whipped topping over pie; drizzle with chocolate syrup.
Sprinkle with remaining 2 tablespoons pecans.