For caramel sauce, heat caramel topping and candy bars in a microwave on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool.
Combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Chop 1/2 cup pecans.
Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans. Spread with half of the chocolate ice cream. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans.
Spoon remaining butter pecan ice cream around edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight. Refrigerate remaining caramel sauce.
Carefully run a knife around edge of pan to loosen; remove sides of pan. Reheat caramel sauce. Garnish torte with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. Serve with remaining caramel sauce. Yield: 16-20 servings.