Thoroughly grease a 9 inch springform pan. Next in a medium sized bowl, whisk graham cracker crumbs and melted butter together until combined.

Press crust mixture into the bottom (and sides) of the pan. Refrigerate for 45-60 minutes.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces onto the pan.

Bake for 13-15 minutes, or until golden-brown, crisp, and fragrant. Remove from the oven. Set aside to completely cool.

Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.

In a medium sized saucepan, over medium heat add the butter and let it start to melt. Once the butter has melted or is mostly melted add the Karo® Light Corn Syrup and brown sugar. Mix until sugar has dissolved. Then add the vanilla and salt. Stir together everything and continue to mix until the mixture is well blended. Careful that the heat isn’t too high.

Stir in the pecans The pecans should be evenly coated in the syrup mixture. Allow the mixture to cool while you work on the ice cream filling.

Add cream cheese to the bowl of a stand mixer or medium sized bowl if using a hand mixer.

Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.

Turn off the mixer and fold whipped cream into cream cheese mixture using a spatula.

Carefully fold 3/4s of the pecans into the batter only folding 3-4 times just until the pecans have distinctly swirled through the batter.

Repeat with 3/4s of the crust crumbles.

Transfer the ice cream mixture to the pie crust and spread evenly.

Top with the remaining pecans and crust crumbles.

Freeze for 6-8 hours. When ready to serve, use a hot sharp knife to cut slices then let defrost for 10-15 minutes and serve.