In a food processor bowl, process cookies until finely crushed. (Or place in a heavy plastic bag and crush into fine crumbs.) Toss with melted butter.
Spread evenly into a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Freeze for 5 to 10 minutes until firm.
Spoon half of the vanilla ice cream evenly over the cookie crust. Return the mixture to the freezer for about 10 minutes or until layer is firm.
Spread with half of the fudge topping and half of the pecans. Repeat with remaining ice cream, fudge topping, and pecans. Cover tightly with plastic wrap. Freeze for 4 hours.
Let stand at room temperature for 15 minutes before serving. (For easier serving, place pie plate on a warm, wet kitchen towel.) Cover and store any leftovers in the freezer up to 2 weeks. Makes 10 servings.