1 c. finely chopped Caramel DeLite cookies
1/3 c. finely chopped pecans
1/2 c. heavy cream, whipped
1 pt. butter pecan ice cream, softened
1 pt. chocolate ice cream, softened

Put a 5-cup mixing bowl in the freezer to chill, and take out ice cream to soften in the refrigerator. Meanwhile, gently fold chopped cookies and pecans into whipped cream and set aside.

Remove bowl from freezer and carefully spoon butter pecan ice cream over the entire surface of the bowl in a thick layer. Return to freezer for about 15 minutes. Remove bowl and spoon chocolate ice cream over butter pecan ice cream layer, leaving a hollow hole in the middle. Return to the freezer again about 15 minutes. Finally, fill the hollow with the whipped cream-cookie-pecan mixture, smoothing it so the bowl now has a flat, even top. Cover with aluminum foil and freeze overnight.

When ready to serve, wrap bowl with hot, wet towel for a few minutes. Turn over and unmold.