1 lb. pkg. Oreos
1/2 c. butter
2 c. powdered sugar
3 eggs, separated
2 sq. semi-sweet chocolate
1 tsp. vanilla
1/4 tsp. salt
1 c. chopped pecans
1/2 gal. vanilla ice cream

Crush Oreos. Line 9 x 13 inch pan with 1/2 of mixture. Blend until soft: Butter, powdered sugar, egg yolks, chocolate, vanilla and salt. Cook preceding mixture over low to medium heat. Cook until just boiling. Do not boil. Do not scorch. Cool.

Whip 3 egg whites until stiff; add 1 cup chopped pecans. Fold white into cooled caramel mixture. Spread mixture over cookie layer. Freeze for 1-2 hours. Scoop evenly 1/2 gallon vanilla ice cream over caramel mixture. Sprinkle remainder of Oreos over top. Freeze until served.