Instructions: In a medium-sized bowl, combine 1 cup cookie crumbs, the pecans, and the butter. Press the mixture into the bottom of a 7"x11" baking dish, cover, and place in the freezer. Meanwhile, place the evaporated milk and the candies in a large heavy saucepan and melt the candies over low heat, stirring frequently. Let cool to lukewarm; meanwhile, place the cream cheese in a large bowl and beat until fluffy. Add the warm chocolate mixture, then fold in the whipped topping and the remaining 1 cup cookie crumbs. Remove the crust from the freezer and carefully spoon the mixture over the crust. Cover and chill for 2-3 hours, until cold, and sprinkle with additional cookie crumbs just before serving, if desired

Yield: 8 servings

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