Ice Cream Caramel Crunch Delight - cooking recipe

Ingredients

1 1/2 cups flour
1 cup rolled oats
1/2 cup brown sugar
1 1/2 cups chopped pecans
1 cup margarine, melted
1 (12 1/4 ounce) jar caramel topping
1/2 gallon vanilla ice cream, softened

Preparation

Stir together the flour, oats, brown sugar, pecans, and margarine.
Spread in at thin layer on a lightly greased cookie sheet (approximately 14 x 16) and bake at 350 degrees for 20 minutes.
Cool, then crumble.
Press 1/2 of crumb mixture into a 9 x 13 pan.
Add 1/2 of caramel topping, spreading evenly.
Carefully spoon on the ice cream, spreading evenly.
Layer on second half of caramel topping; then layer on the remainder of the crumb mixture.
Freeze immediately.
Cut into squares for serving.