Preheat oven to 400 degrees.

1. Cream butter and sugar with fork or pastry cutter.

2. Add flour and blend with fork.

3. Stir in pecans.

4. Spread mixture very flat in a 13x9" baking pan. Bake in 400 degree oven for ten minutes or until golden brown.

5. Remove from oven and stir.

6. Reserve 3/4 cup of crumbled mixture to use for topping.

7. Press remaining 1/4 of crumbled mixture back into pan and let cool.

8. Fill pan with 1/2 gallon vanilla ice cream.

9. Sprinkle reserved crumbled mixture on top of ice cream. Cover well and freeze.

Fudge Sauce

Combine cocoa, sugar, butter and cream in saucepan. Stir and bring to boil. Cook for five minutes, stirring constantly.

Remove from heat; add vanilla and salt. Refrigerate.

Cut dessert into 2x2" squares and top with 1 tablespoon fudge sauce.