1 c. crushed pecans
14 oz. can sweetened condensed milk
16 oz. can Hershey's syrup
1/2 c. butter

Take 1/2 gallon butter pecan ice cream out to soften. Bring the above ingredients to a boil. Simmer a few minutes. Add 1 teaspoon vanilla and set aside to cool. 1/4 c. melted butter

Crush Oreo cookies; add melted butter. Press into 9 x 13 inch pan. Put in freezer 30 minutes. Spoon softened ice cream over crust. Put in freezer 30 minutes more. Pour cooled fudge sauce over ice cream and put in freezer another 30 minutes. Spread large container of Cool Whip (or 1 pint whipping cream with 1 tablespoon sugar and 1/2 teaspoon vanilla added) on top; sprinkle with chopped pecans. Freeze for 24 hours before serving. Note: Whipped cream or Cool Whip may be added just before serving. Makes 24 servings.