1 1/4 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. butter, melted
1 qt. butter pecan ice cream, softened
1 (16 oz.) can chocolate fudge topping
1 to 1 1/2 c. chopped pecans, toasted
1 qt. pralines and cream ice cream, softened

Combine graham cracker crumbs, sugar and butter; mix well. Firmly press mixture into bottom of a 9 inch springform pan. Bake at 350 degrees for 8 minutes. Cool completely.

Spread butter pecan ice cream evenly over crust; cover and freeze. Spread half of fudge topping over ice cream; sprinkle with 1/2 cup pecans. Cover pie and freeze.

Spread pralines and cream ice cream evenly over pie; cover and freeze until ice cream if firm.

Spoon remaining fudge topping into a heavy saucepan; cook over low heat just until thoroughly heated. To serve, drizzle warm fudge topping over each slice of pie, and sprinkle with remaining pecans. Yield: one 9 inch pie.