NILLA Wafer Crust
50 NILLA Wafers, crushed
1/4 cup butter or margarine, melted
2 tablespoons sugar
Place vanilla wafers in a gallon ziplock bag and crush contents with a rolling pin, set aside 1/4 cup of the crumbs for later use. Add melted butter and sugar to the bag and mix well. Press mixture into a 9 inch pie dish.
1 1/4 quart chocolate ice cream, softened
1 1/4 cup chopped, roasted pecans
1 1/2 cups miniature marshmallows
8 oz. container frozen whipped topping, thawed
Chop pecans, and place them in a skillet with 2 tablespoons of melted margarine, roast over a medium low heat, stirring occasionally, until they are slightly browned, then place on a paper towel to cool. Stir together 1 cup of the nuts with the ice cream and the marshmallows, and spoon into the crust, freeze till firm. Just before serving cover the pie with whipped topping and sprinkle with the reserved nuts and NILLA wafer crumbs.