Stir milk, chocolate and salt in 1 quart saucepan over low
heat. Stir until melted and mixture thickens. Remove from
heat. Add marshmallows and stir until melted and smooth.
Cool to room temperature.
Spoon 1/2 of ice cream into
shell. Cover with 1/2 chocolate mixture. Repeat. Top with
pecans. chill until firm (freeze), about 5 hours.
Contributor: Shari Dewey
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