PIE SHELL:

3 egg whites
1 c. sugar
1/2 tsp. vanilla
1 c. crushed Pecan Sandies (approx. 10)
1/2 c. chopped pecans
1/2 tsp. cinnamon

FILLING:

1/2 gallon Bluebell Pecan Praline 'n Cream ice cream
1 jar Kraft caramel topping
1/4 c. sugar
1/2 tsp. vanilla
1 pt. Cool Whip for topping
Few pecans for top (opt.)

PIE: Preheat oven to 350 degrees. Grease 10" pie plate. Beat egg whites until stiff. Slowly add sugar. Beat until stiff peaks form. Add vanilla. Mix the crushed cookies, nuts and cinnamon. Fold into meringue. Pour into pie plate building up on the sides. Bake 30 minutes. Remove and cool.

FILLING: Soften 1/2 gallon Bluebell Pecan Praline 'n Cream ice cream. Mound up in pie shell. Sprinkle 1/2 cup chopped pecans over ice cream. Pour 1/2 jar caramel ice cream topping over nuts. Put in freezer until frozen (about 2 hours). Top with Cool Whip. Decorate with chopped nuts and caramel.