24 Oreo cookies, crushed
1 (1 lb.) jar caramel ice cream topping (the very thick kind)
1 c. pecans, chopped
1 (8 oz.) container Cool Whip
1/2 gallon ice cream (vanilla)

Put half of crushed cookies in bottom of 9 x 13-inch pan. Soften ice cream and spread over cookie base. Pour caramel topping over ice cream. Sprinkle with pecans. Spread with Cool Whip. Top with remaining cookie crumbs. Wrap well. Can be stored up to 2 weeks in freezer. Serves 15 to 16.