Bon Appetite magazine has been a favorite of mine for years. In the February 2009 edition, there is a recipe for Turtle Ice Cream Pie. Yum! The only problem is that you need half of a day to make it. My recipe below is just as delicious, but takes minutes to prepare.
1 pint (2 cups) Butter Pecan ice cream, softened
1 pint (2 cups) Vanilla ice cream, softened
1 jar Mrs. Richardson's Butterscotch Caramel ice cream topping
1 jar Mrs. Richardson's Hot Fudge ice cream topping
1 cup Pecans, chopped
Refreeze pie until ready to eat. Let soften on counter 10 minutes before slicing. Eat. Enjoy.