24 chocolate chip cookies
5 tbsp. butter, melted
3/4 c. granulated sugar
1/3 c. light corn syrup
1 c. pecan halves
1 (12 oz.) pkg. semi-sweet chocolate chips
2 c. miniature marshmallows
1/2 c. confectioners sugar
1 tsp. vanilla
2 pts. chocolate ice cream, softened
1 pt. coffee ice cream, softened
2 c. sweetened whipped cream

In food processor, finely chop cookies. With motor running, add 4 tablespoons butter until crumbs are moistened. Spoon into 9-inch pie plate. With back of spoon, press into pan. Freeze.

Grease generously a large baking sheet. In 1-quart saucepan, over medium heat, combine sugar, corn syrup and remaining butter. Bring to boiling, stirring constantly. Cook, stirring occasionally, until syrup is golden brown. Remove from heat. Stir in pecans. Immediately pour on baking sheet; spread, separating nuts with back of spoon. Let harden. Reserve 8 glazed pecans for garnish. Put into plastic bag to crush.

CHOCOLATE MARSHMALLOW SAUCE:

In 2-quart saucepan, combine chocolate chips, marshmallows, 3/4 cup of water and confectioners sugar. Stir and cook; add vanilla and cool.

Spread 1 pint of ice cream in crust. Spread 1/2 cup of sauce evenly, 1/2 cup of crumbs. Freeze for 1 hour. Spread remaining ice cream and crumbs. Freeze. Garnish with pecans. Freeze. Serve with whipped cream. Pass sauce.