Graham cracker crust
1/2 gal. butter pecan ice cream
1 lg. bottle Kraft caramel sauce
1 c. pecans, chopped
1 lg. container Cool Whip

Put graham cracker crust in 9 x 13 inch pan. Soften ice cream and spread inside. Spread with caramel sauce. Sprinkle with pecans. Top with Cool Whip. Cover and freeze.