Desserts don't come much simpler to prepare than this swirly, chocolate mocha-flavored one shared by Debbie Jones of California, Maryland.
- 1 quart coffee ice cream, softened
- 1 prepared chocolate cookie crust (9 inches)
- 1/2 cup chocolate syrup
- Spread ice cream into crust; pour chocolate syrup on top and swirl with a knife. Cover and freeze for at least 2 hours. Serve frozen. Yield: 6-8 servings.
Originally published as Mud Pie in Taste of Home August/September 1995, p67
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