1/2 c. butter
1 c. flour
1 jar butterscotch topping
1/4 c. brown sugar
1/2 c. chopped pecans
1 qt. butter brickle ice cream, softened

Combine first four ingredients and bake on a cookie sheet at 325 degrees for 20 minutes. Stir to keep it from sticking. Put half of crumb mixture in an 8" pie pan. Pour in half of butterscotch syrup. Add ice cream, remaining butterscotch and top with remaining crumb mixture. Freeze until solid. Slice and serve.