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

Combine first 4 ingredients, mix well. Spread on a baking sheet, pressing with fingers to 1/4 inch thickness. Bake at 400 degrees for 12 minutes. Immediately transfer to a large mixing bowl and stir until the mixture is crumbled. Press crumbs into a buttered 9 inch pie plate, reserve 1/4 cup crumbs. (Crumb crust firms as it freezes.)

Pour 3/4 cup caramel topping into crust, freeze. Spread ice cream over crust, freeze. Sprinkle 2 tablespoons of the reserved crumbs over ice cream. Drizzle remaining caramel topping over pie; sprinkle with remaining crumbs. Freeze until firm. Let stand at room temperature for 5 minutes before slicing. Makes a 9 inch pie.