Ice Cream Crunch - cooking recipe

Ingredients

1 pkg. German chocolate cake mix
3/4 c. butter or margarine, softened
1/2 c. brown sugar, packed
1 c. chopped pecans (or walnuts)
6 c. maple nut or vanilla ice cream

Preparation

Mix dry cake mix, butter, brown sugar and nuts with pastry blender or fork until crumbly.
Spread mixture in ungreased 15 1/2 x 10 x 1-inch pan.
Bake 12 minutes at 400\u00b0.
Mixture will soften and spread together while baking.
Remove from oven.
Stir with a fork until crumbly.
Mixture should crumble easily.
If crumbs are very moist, return to oven for 1 or 2 minutes.
Stir again.
Cool completely.
Crumble, if necessary, to break up any large pieces. Layer crumbs and then ice cream.
Repeat layers, ending with crumbs on top.
Store in freezer.
Serve cold.