Oreo Ice Cream Cake

2 C. Oreo Cookie crumbs

1 C. pecans pieces toasted and chopped

1/2 C. sugar

1/2 C. butter melted

1/2 C. butterscotch flavored topping

1/2 gallon ice cream softened

whipped topping

maraschino cherries

In a bowl, combine crumbs, pecans, sugar and butter. Reserve 1 cup for topping.

Press the crumb mixture on bottom and 2 inches up sides of a 9 inch spring-form pan.

Spread the butterscotch topping on top of the crumbs. Top with the softened ice cream. Sprinkle with the reserved crumbs, pressing lightly.

Freeze 4 hours or until firm.

Garnish with whipped cream and cherries.