• Take ice cream out of freezer and let soften while starting on other components of the turtle pie.
• Place pecans in small skillet with 1 tablespoon of butter and turn heat on medium high, toast pecans with butter for 5 minutes, remove pecans to a plate and sprinkle with salt. Let cool. Chop into smaller pieces.  (Don't let butter burn if pecans are looking toasty after only 2 or 3 minutes stop there.)
• Place cookies in food processor pulse until cookies are a fine crumble, drizzle in melted butter and continue to pulse another 15 seconds. Pour cookie crust into a 9 inch pie dish. Using your fingers press cookie crumbs evenly into the pie plate, making a cookie crust. Place in freezer for 15 minutes.
• Measure out fudge and caramel sauce, heat in microwave for a few seconds so sauce is easy to pour.
• Remove crust from freezer and drizzle 1/4 cup of each sauce into the bottom of the crust (you can eyeball it), sprinkle with buttered pecans, spoon 1/2 of the ice cream into the shell and smooth out with a spatula, drizzle another 1/4 cup of each sauce over ice cream, sprinkle another layer of pecans, finish by spooning the last half of ice cream on top and smooth out with spatula. Drizzle last of the caramel and fudge sauce over the top, sprinkle with the remaining pecans, and place in freezer for 1 hour.
• Cut into 8 pieces and garnish each with whip topping and a maraschino cherry.

Enjoy!