caramel pecan ice cream pie

This is my spin on my mother-in-laws "Ice-cream Pie". 
I like to use the sugar cookie crust, it adds a different crunchy texture and of course for flavor. You can make it the traditional way with a regular cooked pie crust. Either way, enjoy! 

Ingredients: 
1 cream cheese
1 can of condensed milk
1 container of cool whip
1 cup toasted and chopped pecans
1 small jar of caramel sauce
1 bag of miss jones sugar cookie mix

Directions: 

• Let the cream cheese come to room temp
• Prepare sugar cookie mix 
  • Mix it and press it into a large pie dish 
  • Press it as thin as you can, it will puff up while baking 
  • Cook according to directions and until done 
• Mix cream cheese with condensed milk (in a stand or with hand mixer) 
• Toast pecans
• Heat oven to 350 
• Heat until golden, about 5-8 minutes 
• Chop
• Fold the cream cheese mixture with cool whip 
• Fold in the chopped pecans 
• Pour into sugar cookie pie crust 
• Drizzle caramel on top 
• Put in the freezer until hardened