Preheat oven to 350°.
Crush or process cookies in food processor until fine crumbs, add butter and vanilla and mix well. Pat into a well sprayed 8 or 9" pie pan, removable bottom tart pan, or springform pan. Bake for 8 to 10 minutes until crust becomes fragrant.
Cool completely. Drizzle crust with 1/3 cup caramel sauce, top with 2 cups softened ice cream spread evenly in pan. Chill well in freezer, then drizzle chocolate sauce and top with pecans. Chill in freezer at least 2 hours before serving. Wrap well with plastic wrap and freeze if not using within 2 hours.
Let sit on counter for 5 minutes before serving, add whipped cream if desired.
Suggested ice cream flavors: Butter Brickle, Caramel Swirl, Salted Caramel.
Chef's Note: for a great Mud Pie, use coffee ice cream and chocolate sauce, with whipped cream and nuts.
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