24 Oreo cookies, crushed
1/4 c. melted butter
1 c. chocolate fudge sauce
6 c. pecan praline ice cream
1/2 c. caramel sauce
1/2 c. pecans

Mix butter and cookie crumbs. Press into 9-inch deep pie plate and freeze 30 minutes. Spread chocolate sauce over bottom. Spread on softened ice cream.

Freeze 3-4 hours. Drizzle on caramel sauce and chopped nuts. Freeze, covered, until ready to serve.