Creamy Mocha Frozen Dessert

2 tsp. instant coffee granules
1 tbsp. hot water
1 cup cream-filled chocolate cookie crumbs
3/4 cup chopped pecans, divided
1/4 cup butter or margarine, melted
Two 8-oz. pkg. cream cheese, softened
14-oz. can sweetened, condensed milk
1/2 cup chocolate flavored syrup
8-oz. carton frozen whipped topping, thawed

In a small bowl, dissolve coffee granules in hot water. Set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Put into the bottom of a 9 x 13 x 2 inch baking pan. In a mixing bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread mixture over crust. Sprinkle the remaining pecans on top. Freeze.

Serves 24

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Cajun Country -- New Iberia, Louisiana