Gingersnap Ice Cream Torte

2 c. crushed gingersnap cookies        

½ c. packed brown sugar

½ c. butter or margarine, melted

1 (14 oz.) pkg. caramels

1/3 Half-n-Half® cream or milk

1 ½ c. cold milk

2 small pkg. instant vanilla pudding

½ gallon vanilla ice cream, softened

½ c. chopped pecans

In bowl, combine gingersnaps, brown sugar & butter; set half aside. Press remaining mixture onto bottom of greased 9” spring form pan. Bake at 350° for 10 minutes. Cool completely. In microwave-safe bowl or heavy saucepan, melt caramels. Stir in cream until smooth; set aside. In mixing bowl, beat milk & pudding mixes on LOW speed for 2 minutes. Stir in ice cream until blended. Spoon half into crust. Top with half of reserved gingersnap mixture. Drizzle with half of caramel sauce, sprinkle with half of pecans. Repeat layers. Cover & freeze for at least 4 hours or until firm. Remove from freezer 15 minutes before serving.