1 lb. cream-filled chocolate sandwich cookies (such as Oreo or Hydrox)
1/4 c. (1 stick) butter, melted
1/2 gal. vanilla ice cream, slightly softened
1 (8 oz.) container frozen non-dairy whipped topping, thawed (such as Cool Whip)
1 c. pecan halves or pieces
1 (16 oz.) can chocolate-flavor syrup (such as Hershey's)

Crush the cookies in a large plastic bag using a rolling pin, or use a food processor to crush the cookies.

Mix crushed cookies with melted butter. Measure 3/4 cup and set aside. Press remaining cookie mixture evenly into an ungreased 9 x 13 inch pan to form the bottom layer of the cake.

Spread softened ice cream over cookie layer. Spread whipped topping over ice cream. Sprinkle reserved 3/4 cup cookie mixture over syrup. Freeze.

After cake has been in freezer 2 to 3 hours and is beginning to firm up, cover pan with foil. For best texture, assemble and freeze cake 2 days in advance.

To serve, simply cut into squares and enjoy. This is very rich, so large pieces aren't needed when serving.