In a small bowl, dissolve coffee granules in hot water. Set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Put into the bottom of a 9 x 13 x 2 inch 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 mixture over crust. Sprinkle the remaining pecans on top. Freeze.
Cajun Country -- New Iberia, Louisiana