In a bowl, combine the crushed cookies, the 1/2 cup pecans, and one of the containers of dessert topping. Press into a 13x9x2-inch dish or pan. Cover with foil; freeze firm.
Slice ice cream or sherbet crosswise. Place slices over frozen mixture, cutting to fit if necessary. Cover and return to freezer; freeze until solid.
Swirl second container of thawed dessert topping over the top of ice cream or sherbet. Sprinkle with the 1/3 cup pecans. Freeze. Cover with foil.
Remove dessert from the freezer about 20 minutes before serving. Cut into rectangles. Makes 12 servings.
Follow recipe as directed, except substitute strawberry for pecan-praline ice cream. After ice cream layer freezes, spread a layer of strawberry preserves over the top. Continue as directed.
Follow recipe as directed, except substitute rainbow sherbet for the pecan-praline ice cream.
Follow recipe as directed, except use chocolate sandwich cookies with white filling for vanilla sandwich cookies and 1/3 cup salted peanuts for the 1/3 cup pecans sprinkled over top.