Praline Ice Cream Pie

1 (8 ounce) jar caramel ice-cream
1 (9-inch) prepared graham cracker crust
1/2 cup chopped pecans
1/4 cup toffee chips or 3 crushed toffee candy bars
1 quart pecan ice cream

Drizzle about half the caramel topping evenly onto the bottom of the crust. Sprinkle with half the toffee and pecans. Spoon the ice cream into the crust, smoothing it out evenly. Sprinkle the remaining nuts and toffee over the ice cream. Drizzle the remaining caramel in a decorative manner over the top of the pie. Freeze at least 15 minutes before serving.