Ingredients
1-3/4 cups all-purpose flour1 cup quick-cooking oats1 cup chopped pecans1 cup packed brown sugar1 cup butter, melted1-1/2 cups caramel ice cream topping2 quarts vanilla ice cream, softened
Preparation
Preheat oven to 400°. In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool.
Press half the crumb mixture into a 13x9-in. dish. Drizzle with half the caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
