CRUST:

1 c. chocolate wafer crumbs
1/2 c. chopped pecans
1/4 c. butter, melted

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/2 c. chocolate syrup
2 tsp. instant coffee, dissolved in 1 tbsp. hot water
8 oz. frozen whipped topping
1/4 c. chopped pecans

Blend crust ingredients and press into 9 x 13 inch pan. Beat cream cheese; add condensed milk and chocolate syrup and beat until smooth. Add coffee mixture, blend. Fold in whipped topping and spoon over crust. Sprinkle pecans over top. Freeze overnight. Let stand at room temperature 15 minutes before serving. Cut into squares to serve. Serves 15-16.