1 3/4 cups all-purpose flour
1 cup quick-cooking oats
1 cup chopped pecans
1 cup packed brown sugar
1 cup butter, melted
1 1/2 cups caramel ice cream topping
2 qt. vanilla ice cream, softened
In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15-in. x 10-in. x 1-in. baking pan. Bake at 400 degrees for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool. Press half of crumb mixture into a 13-in. x 9-in. dish. Drizzle with half of 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. Makes 12-15 servings. Recipe from Taste of Home.
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