1 3/4 c. chocolate sandwich cookies, crushed (16 oz. pkg.)
1/2 c. butter, melted
1 sq. (1/2 gal.) container vanilla ice cream

1. Crush cookies in a food processor or blender to make fine crumbs. Mix with melted butter and press into a 9 x 13 inch pan.

2. Cut ice cream into 1/2 inch thick slabs, making about 4 pieces. Layer ice cream on top of crushed cookie crust. Place in freezer.

TOPPING:

2 c. confectioners' sugar
1/2 c. butter
1 (12 oz.) can evaporated milk
1 c. semi-sweet chocolate chips
2/3 c. pecan pieces, optional