In a food processor, process cookies til finely crushed. Toss with melted butter. Spread into a 9 inch pie pan. Press onto bottom and sides. Freeae 5-10 minutes.
Spoon 1/2 ice cream evenly over crust. Freeze 10 minutes or until firm. Spread with 1/2 fudge topping and 1/2 of pecans. Repeat, cover tightly with plastic wrap and freeze 4 hour.
Let stand at room temp for 15 minutes before serving. Cover and store any remaining pies in freezer for up to 2 weeks.
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