1 pkg. Pecan Sandies cookies
1 qt. vanilla or butter crunch type ice cream
1 jar caramel sauce
1/2 lg. container marshmallow cream
2 c. Cool Whip
Butterscotch chips

Crumble cookies and press half in 9 1/2 x 13 inch pan. Pour 1/2 jar caramel sauce over cookie crumbs. Fold together softened ice cream and Cool Whip. Spread evenly over crumbs and sauce. Freeze about 1 hour or until firm. Spread marshmallow cream evenly over ice cream. Press remaining cookie crumbs on top and pour caramel sauce over the top. Sprinkle with butterscotch chips. Freeze until serving, at least 2 hours.