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Originally shared on the web 04/04/2013

12 chocolate sandwich cookies, crumbled
3 T. butter, melted
1 egg white, lightly beaten
1-1/4 c. chopped pecans
1/4 c. sugar
1 pt. coffee ice cream, softened
1 pt. chocolate ice cream, softened
12 chocolate sandwich cookies, coarsely chopped and divided
Optional: frozen whipped topping, thawed, additional cookies and pecans, coarsely chopped

Stir together crumbled cookies and butter. Press into a 9” pie plate. Brush with egg white. Bake at 350 degrees for 5 minutes. Cool on a wire rack. Place pecans on a lightly greased baking sheet; sprinkle with sugar. Bake at 350 degrees for 8 to 10 minutes. Cool. Stir together ice creams, one cup coarsely chopped cookies and one cup pecans; spoon into crust. Freeze 10 minutes. Press remaining coarsely chopped cookies and pecans on top. Cover and freeze at least 8 hours. Garnish with whipped topping and additional chopped cookies and pecans, if desired. Serves 8.