1 lb. Oreo or Hydrox cookies
1/2 gallon vanilla ice cream slightly soft
8 oz. Cool Whip thawed
1 (8 oz.) chocolate syrup
1 stick butter, melted
1 c. pecan halves or pieces

Crush cookies in large plastic bag using rolling pin or food processor. Mix in butter. Reserve 3/4 cup of cookie mix for top. Press rest in 9 x 13 pan, spread softened ice cream into pan. Top with Cool Whip sprinkle pecans, drizzle syrup over all. Put remaining crumbs on top, and freeze. After cake has been in freezer 2 to 3 hours, cover with foil. (Yogurt can be used instead of ice cream (frozen yogurt, of course) to cut down on a few calories.