2 c. flour
1/2 c. quick oats
1/2 c. brown sugar
1 1/2 c. chopped pecans
2 sticks butter, softened
3/4 gallon vanilla ice cream, softened
Butterscotch ice cream topping

Mix first 5 ingredients together and spread on cookie sheet. Bake at 350 degrees for 25 minutes, stirring every 5 minutes to make crumbs. Put half mixture in 9 x 13 inch pan and pat down (should be about 1/2 inch thick). Spread softened ice cream over crumb crust. Spread butterscotch topping over ice cream and put other half crumbs over topping. Freeze.