In a small bowl, dissolve 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 12-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.
Originally Submitted
11/12/2008
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