1/2 c. light brown sugar
1/2 c. quick cooking oats, uncooked
2 c. unsifted flour
1 c. chopped pecans
1 c. (2 sticks) butter, melted
1/2 gallon vanilla ice cream, softened
1 lg. jar caramel ice cream topping

Stir together first 5 ingredients. Spread mixture on greased cookie sheet or 10 x 15 inch jelly roll pan. Bake in preheated 400 degree oven 10 to 15 minutes or until lightly browned. While warm, crumble cookie mixture. Spread half of warm crumbs over bottom of 13 x 9 inch pan. Spread softened ice cream over crumbs; then sprinkle remaining crumbs over ice cream. Drizzle with caramel topping. Freeze. Serves 15 to 18.