1 lb. Oreo cookies
1 (8 oz.) carton Cool Whip
1 jar of Smuckers Hot Fudge Sauce
1 c. pecans, chopped
1/2 gal. vanilla ice cream

Crush oreos, take out 1 cup for topping. Pour crushed oreos in 9 x 13 inch pan for the crust. Cut ice cream into 4 sections and line pan. Sprinkle pecans over ice cream, dribble Hot Fudge sauce and spread Cool Whip over entire pan. Sprinkle the cup of oreos to decorate top. Freeze.