Butter Pecan Ice Cream

Graham cracker crust
½ gal butter pecan ice cream
1 large bottle Kraft caramel sauce
1 cup pecans, chopped
1 large container Cool Whip

Put graham cracker crust in 9x13" pan. Soften ice cream and spread inside. Spread with caramel sauce. Sprinkle with pecans. Top with Cool Whip. Cover and freeze.