1 pecan cookie crust (recipe follows)
1 1/2 qts. vanilla ice cream, slightly softened
1/2 c. Smucker's caramel ice cream topping
2/3 c. pecans, coarsely chopped and toasted

Bake crust and cool on rack. Spread half the ice cream in the crust. Drizzle with half the caramel sauce; sprinkle with half the nuts. Carefully spread the remaining ice cream over the top. Drizzle with remaining caramel sauce and sprinkle with remaining nuts. Freeze about 3 hours until firm or until serving time.

To toast pecans, heat oven to 325 degrees. Spread nuts in single layer in shallow pan. Bake 15 minutes, stirring once or twice, until lightly browned.

PECAN COOKIE CRUST:

Heat oven to 375 degrees. In a bowl, with fork mix 1 1/2 cups fine pecan cookie crumbs with 1/4 cup melted butter. Press evenly in bottom and up sides of 9" pie plate. Bake 8 minutes or until golden brown.

Needless to say, this is delicious!