Brownie Ice Cream Dessert

Brownies
1 (19.5­oz.) pkg. Fudge Brownie Mix
1/2 cup oil
1/4 cup water
2 eggs
1/2 cup chopped pecans

Filling
2 quarts (8 cups) dulce de leche ice cream, slightly softened
1/2 cup hot fudge ice cream topping, heated until warm
1/2 cup chopped pecans
1 cup frozen whipped topping, thawed, if desired

Heat oven to 350 degrees. Spray bottom only of 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine brownie mix, oil, water and eggs; beat 50 strokes with spoon. Add 1/2 cup pecans; mix well. Spread in sprayed pan.

Bake at 350 degrees for 16 to 22 minutes or until center is set. Cool 40 minutes or until completely cooled. Spoon ice cream evenly over brownies; smooth with back of spoon or rubber scraper. Freeze uncovered for about 3 hours or until firm.

With fork, drizzle dessert with hot fudge topping using quick rapid strokes; sprinkle with 1/2 cup pecans. Let stand at room temperature for about 5 minutes before cutting into squares. Serve topped with whipped topping.