1 c. flour
1/2 c. butter, melted
1/2 c. chopped pecans
1/4 c. packed brown sugar
1 (12 oz.) jar caramel topping
1 qt. vanilla ice cream, softened

Combine first 4 ingredients and mix well. Spread on baking sheet pressing with fingers to 1/4 inch thickness. Bake at 400 degrees for 12 minutes. Immediately transfer to mixing bowl and stir until crumbs. Press crumbs into 9 inch pie plate, buttered. Save 1/4 cup crumbs for topping.

Pour 3/4 cup caramel topping into crust and freeze. Spread softened ice cream evenly over crust. Sprinkle remaining crumbs over ice cream. Cover and freeze again. Drizzle remaining caramel over pie before serving.