18 Chocolate wafer cookies
1/4 cup Unsalted butter
1 cup Chocolate fudge topping
6 cups Pecan-praline ice cream
1/2 cup Butterscotch sauce
1/2 cup Chopped pecans
Whipped cream
Finely grind cookies in processor. Transfer to bowl. Mix in melted butter. Press crumbs into a 9″ pie dish. Freeze until cold, 20 min. Spread chocolate fudge topping evenly over bottom of crust. Spoon ice cream over. Smooth top. Freeze until firm, at least 4 hours or overnight. Spread butterscotch sauce over ice cream. sprinkle with pecans. Spoon whipped cream into pastry bag fitted with med. star tip. Pipe cream decoratively around edge of pie and serve.