Chocolate Ice Cream Pie

Ingredients

• 3/4 cup small pecan halves, toasted
• 6 cups chocolate ice cream, softened
• 1/2 cup caramel ice cream topping, divided
• 1 graham cracker crust (9 inches)
• 2/3 cup whipped topping

Directions

• Set aside 12-16 pecan halves for garnish; chop remaining pecans. In a large bowl, combine the ice cream, 1/4 cup caramel topping and chopped pecans. Spread into pie crust. Cover and freeze for at least 2-1/2 hours.
• Remove from the freezer 15 minutes before serving. Garnish with whipped topping, remaining caramel topping and reserved pecans. Yield: 6-8 servings.