- 2 cups (about 12) finely crushed chocolate chip cookies
- 1/4 cup butter, softened
- 1 1/3 cups chopped pecans
- 2 cups caramel ice cream topping
- 1 1/2 cups hot fudge ice cream topping
- 1 1/2 quarts vanilla ice cream, slightly softened
- Whipped cream
Combine all crust ingredients in bowl. Press onto bottom of ungreased 13 by 9-inch pan. Freeze 10 minutes. Sprinkle 1/2 cup pecans over crust. Microwave 3/4 cup caramel topping in bowl 20-30 seconds or until warm. Drizzle over pecans. Microwave 1/2 cup fudge topping in bowl 20-30 seconds or until warm. Drizzle over caramel. Cover completely with half of ice cream; freeze 30 minutes. Repeat layer with 1/2 cup pecans, 3/4 cup caramel topping, 1/2 cup fudge topping and remaining ice cream, slightly heating both toppings, if necessary. Freeze 2 hours or overnight until set. Place each serving on individual plate or in shallow bowl. Microwave both remaining toppings in bowls 30-60 seconds or until warm. Drizzle each serving with ice cream toppings. Top each with dollop of whipped cream. Sprinkle with remaining pecans.