2-1/2 cups vanilla wafer or graham cracker crumbs
1/2 cup butter, melted
1/2 cup finely chopped pecans
1 56-ounce carton each VELVET Butter Pecan & Cashew and Chocoholic Ice Cream, softened*
1 cup toasted pecan pieces**
1 jar prepared fudge or caramel sauce, warmed

Preheat oven to 350 degrees. Combine wafer crumbs, butter and chopped pecans. Place in a 10-inch springform pan, pressing the crumbs to make an even crust. Bake for 10 minutes. Cool.

Alternately scoop the softened ice creams onto the crust, pressing into the pan until filled. Smooth the top of the ice cream and sprinkle with toasted pecans. Freeze until firm and slice. Serve with prepared fudge or caramel sauce. Makes 12 servings.

*Use any combination of VELVET Ice Cream flavors.

**To toast pecans: Preheat oven to 350 degrees. Spread pecan pieces, in a single layer, onto a cookie sheet. Toast for approximately 5 minutes.