Caramel/Pecan Ice Cream Dessert
Submitted by Sonya Rizzo
1.75 cup flour
1 cup lightly packed brown sugar
1 cup chopped pecans
1 cup rolled oats
1 cup hard margarine melted
2L tub vanilla ice cream (softened, I usually leave this sitting out while making the crumbly mixture)
Mix together dry ingredients
Spread on cookie sheet and cook @ 375 degrees for 15 minutes or until golden brown. Crumble and cool.
Spread 1/2 of crumble mixture in a 9×13 pan, pour 1/2 can caramel sauce over crumbly mixture, then put all the softened ice cream on top, then top it off with the other 1/2 of your crumbly mixture and the rest of the sauce.
You can make this ahead and voila! It’s ready!