1/2 gallon vanilla ice cream
15 chocolate sandwich cookies
1 (7.25 ounce) bottle chocolate-flavored hard-shell topping
1 (10 ounce) jar caramel ice cream topping
1 cup chopped pecans

Make 6 large round ice cream balls, about 1/2 cup each; freeze until firm. Freeze remaining ice cream for other use.

Place cookies in recloseable plastic bag; seal bag. With rolling pin, crush cookies into coarse crumbs. Place in shallow dish. Roll each ice cream ball in crumbs to coat. Place in single layer in airtight freezer container. Freeze until very firm, at least 4 hours.

Place ice cream balls on sheet of parchment paper. Squeeze chocolate topping over each one, coating the top and all sides. Freeze in covered container at least 1 hour or up to 2 days.

In small skillet over medium heat, cook pecans, stirring frequently, until lightly toasted and fragrant. To serve, cut each ice cream ball in quarters and place in bowl. Top with caramel sauce and toasted pecans.

Makes 6 servings.