• Line a 9-inch springform pan with plastic wrap, then add the parchment paper on the sides (forming a ring). Arrange a layer of wafer cookies. Spread 1-2 cups of whipped topping on top of the cookies, spreading out to the edges of the pan.
• Gently press one frozen pie into the whipped topping. Repeat this process (wafers, whipped topping, pie). Add another layer of wafers and top with whipped topping. Freeze for 4 hours or overnight.
• Take it out of freezer and frost top and sides of cake with more whipped topping. Use an angled cake spatula to smooth the sides, if desired. Return to freezer for 2 hours. Transfer to a cake plate before adding chocolate drizzles.

For the chocolate drizzles

• Melt chocolate chips in the microwave for 30 seconds. Stir. Heat another 30 seconds. Stir until smooth. Add oil and stir. The chocolate should be a bit soupy. Let cool for about 30 minutes. Add a little more oil if it's too thick. Drizzle onto frozen cake.

For the garnish

• Add dollops of whipped topping (I used a pastry bag fitted with a 1M tip) on top of cake and a border of pecan halves around the base of the cake. Serve immediately or store in freezer. Let cake sit for about 20 minutes befoer cutting.