1 c. condensed milk
6 oz. (1 c.) semi-sweet chocolate chips
1 c. miniature marshmallows
1/4 tsp. salt
Vanilla wafers
1 qt. vanilla ice cream
Pecans

In heavy saucepan, stir first 4 ingredients until mixture melts and thickens. Cool. Line bottom and sides of 9-inch pie pan with vanilla wafers. Spoon half of 1 quart of slightly softened vanilla ice cream over the cookies. Cover with half of chocolate mixture and repeat. Place pecans on top and freeze 3 to 5 hours.

VARIATION: First 4 ingredients makes a delicious hot fudge sauce.