Heat oven to 350°F. Bake cookies as directed on package. Remove from cookie sheet; cool completely, about 15 minutes.
Scoop 1/2 cup ice cream into each of 2 individual dessert bowls. Drizzle 1 tablespoon of each topping over each serving; sprinkle with pecans.
Break cookies in half; press ends into ice cream. Top with whipped topping.