Start by making the crust: place the Oreos in the food processor until finely chopped. Combine with the butter, and spread into a pie dish. Bake for 7 minutes.
Top the cooked + cooled pie curst with half of the ice cream. Drizzle with half of the fudge sauce and sprinkle with half the pecans.
Repeat the layers once more.
Freeze for several hours until solid. Let sit for 10 minutes at room temperature before cutting slices.