Prepare brownies as directed on package with butter and eggs. Spread batter in greased 8 x 8 baking pan. Bake at 350° for 30 minutes; cool completely. Lightly coat a 9 x 5 loaf pan with nonstick spray; line pan with plastic wrap. Layer 1 1/2 - 2 cups ice cream in bottom of prepared pan; crumble 1/3 of Truffle Fudge Brownies over ice cream. Repeat layers to fill loaf pan; ending with brownies. Fold plastic to cover terrine; freeze at least 8 hours or until solid. Lift terrine out of pan; unwrap plastic and turn brownie side down. Slice with thin-bladed knife that has been dipped in hot water between slicing. Drizzle each slice with Creamy Caramel Sauce; sprinkle with pecans. Makes about 10 servings.