Dip pretzel crisps into melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.
Spread marshmallow creme over the bottom of each pretzel crisp. Spread 2 tablespoons ice cream over half of the pretzel crisps. Drizzle with ice cream topping and top with remaining pretzel crisps. Press pecans into sides. Wrap in plastic. Freeze for at least 1 hour.