1 cup evaporated milk
6 oz pkg semi-sweet chocolate chips
1 cup miniature marshmallows
1/4 tsp salt
1 qt vanilla ice cream (slightly softened)
vanilla wafers
Put milk, chocolate chips, marshmallows and salt in heavy 1 quart saucepan.
Stir over medium heat until ingredients are melted, thick and smooth.
Cool to room temperature.
Line bottom and sides of a 9-inch pan with vanilla wafers.
Spoon half of the ice cream over wafers.
Cover with 1/2 of the chocolate mixture.
Repeat with rest of ice cream and chocolate.
Cover top with pecan halves.
Freeze 3-5 hours.