2 cups margarine
4 cups white sugar
1 teaspoon vanilla extract
4 cups vanilla ice cream
1 1/2 cups frozen whipped topping, thawed
1 cup chopped pecans
Mix margarine and sugar in large bowl; beat until smooth. Stir in vanilla extract. Stir in crushed ice cream and whipped topping. Pour mixture into 8-inch springform pan. Chill in refrigerator; serve immediately.
Remove springform pan from refrigerator and place onto serving dish. Spread remaining whipped topping over ice cream. Dip remaining spoonfuls of ice cream in whipped topping to decorate. Place over ice cream to chill in refrigerator; cover. Refrigerate cream or ice cream to chill ahead of turning. Serve immediately. (Note: ice cream should be slightly cool in refrigerator; it should be in freezer by the time you serve.)