Caramel Pecan Ice Cream Dessert
1 3/4 cups flour
1 cup chopped pecans
1 cup packed brown sugar
1 cup quick-cooking oats
1 cup butter, melted
1 1/2 cups caramel ice cream topping
2 quarts vanilla ice cream
In a large bowl, combine flour, pecans, sugar and oats. Add butter and mix well. Spread in a thin layer on a large baking sheet with sides. Bake at 400ºF for 15 minutes, stirring occasionally, until golden. Crumble while warm and then cool. Press half of crumb mixture into a 13x9 inch baking pan. Drizzle with half of caramel sauce and spread with ice cream. top with remaining caramel sauce and crumbs. Cover and freeze. Remove from freezer 10 minutes before serving. Serves 12-15.