1 lb. Oreos, crushed
1/2 gal. ice cream
1 c. pecans
1 stick butter, melted
8 oz. Cool Whip
16 oz. Hershey syrup

Mix Oreos with butter. Set aside 3/4 cup of this mixture. Press remaining cookie mixture evenly into an ungreased 9 x 13 inch pan. Spread softened ice cream over cookie layer. Spread whipped topping over ice cream. Sprinkle pecans over whipped topping. Drizzle chocolate syrup over all.

Sprinkle reserved cookie mixture over syrup. Freeze. After cake has been in freezer for 2 to 3 hours, cover with foil. For best texture, assemble and freeze 2 days in advance of serving.