2 teaspoons U-Bake instant coffee granules
1 tablespoon hot water
1 cup U-Bake chocolate cookie crumbs
3/4 cup U-Bake chopped pecans, divided
1/4 cup butter or margarine, melted
2 packages (8 oz. each) cream cheese, softened

1 can (14 oz.) sweetened condensed milk
1/2 cup chocolate-flavored syrup

1 carton (8 oz.) frozen whipped topping, thawed

In a small bowl, dissolved coffee granules in hot water; set aside.  In another bowl,   combine cookie crumbs, 1/2 cup pecans and butter.  Pat into the bottom of a 13 in. x 9 in. 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 over crust.  Sprinkle the    remaining pecans on top.  Freeze.

Yield:  24 servings