Heat oven to 350 degrees. Pam spray bottom of 15 x 10 x 1 inch baking pan. Combine brownie mix, oil, water and eggs in large bowl. Beat 50 strokes with spoon. Stir in ½ c. pecans (optional). Spread in prepared pan. Bake 16 to 22 minutes or until center is set. Cool 40 minutes or until completely cooled. Spoon ice cream evenly over brownies. Smooth with back of spoon or rubber scraper. Freeze uncovered about 3 hours or until firm. Sprinkle crushed oreos over top. Drizzle dessert with hot fudge topping using quick rapid strokes with a fork. Let stand at room temperature for about 5 minutes before cutting into squares. Serve topped with whipped topping.
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