1 jar of caramel fudge (Mrs. Richardson's is best because it is thicker),
3/4 to 1 gallon of ice cream, softened ( the original recipe calls for pralines & cream ice cream, but they don't make that kind anymore),
Cool Whip, and 2 Skor bars... 1 to eat and 1 to chop up for garnish.
In a food processor, process a bag of pecan shortbread cookies (or Oreo cookies) with 1/4 cup of melted butter. (Before I got my food processor, I crumbed up the cookies between sheets of wax paper using a rolling pin. Glad to have such a gadget as the food processor now).
Take it out of the freezer and spread a jar of carmel fudge over crust,
Take it out of the freezer and spread 3/4 to 1 gallon of softened ice cream over the carmel fudge. then Freeze!
The ice cream is supposed to be softened, not melted. But obviously, I had the ice cream out in the fridge too long.
Top with Cool Whip and garnish with broken Skor bars