1 (15 oz.) pkg. Oreo cookies
1/3 c. butter
1/2 gal. butter pecan pie cream
1/2 c. chopped pecans, optional
1 (16 oz.) can Hershey's fudge topping
1 (9 oz.) carton Cool Whip

Crush cookies a few at a time. Melt butter in 9 x 13 inch pan. Add cookie crumbs. Mix well. Reserve 2 cups for topping. Spread remainder evenly over bottom of pan. Slice ice cream and place over crumb crust, or it may be softened enough to spread. Freeze until hard.

Top with fudge topping. Sprinkle pecans over fudge. Freeze until hard. Top with Cool Whip. Spread evenly over fudge. Sprinkle with remaining crumbs. Cover and freeze. Serves 15.