Preparation:
Combine cookie crumbs and 1/4 cup butter. Press in bottom of a lightly greased 13x9x2-inch pan; freeze. Spread ice cream evenly over crust; freeze until firm.
Combine evaporated milk and next 3 ingredients in a small heavy saucepan. Bring to a boil over low heat, stirring constantly 3 to 4 minutes or until thickened. Cool to room temperature. Spread chocolate mixture over ice cream; top with whipped topping, and sprinkle with pecans. Cover and freeze until firm. To serve, let stand at room temperature 10 minutes, and cut into squares. Garnish, if desired. |
