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1
Stir together butter and crushed cookies in medium bowl.
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2
Press mixture onto bottom of 13x9x2-inch pan or two 8-inch square pans.
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3
Cut ice cream into 1-inch slices; place over crust, cutting slices to fit, if necessary.
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4
Cover; freeze 1 to 2 hours or until firm.
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5
Uncover pan; spread CHOCOLATE SAUCE over ice cream.
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6
Sprinkle pecan pieces over top, if desired.
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7
Cover; freeze until firm.
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8
Chocolate Sauce: Combine butter, powdered sugar, evaporated milk and chocolate chips in medium saucepan.
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9
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 8 minutes.
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10
Remove from heat; cool to room temperature (about 1 hour).
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11
Stir until smooth.
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12
About 2-1/2 cups sauce.
