1 1/2 c. flour
1 c. quick cooking oatmeal
1/2 c. brown sugar
1 1/2 c. chopped pecans
1 c. butter, melted
1 (16 oz.) jar caramel topping
1/2 gal. vanilla ice cream

Combine flour, oatmeal, brown sugar and nuts. Stir in melted butter and mix well. Spread mixture in thin layer on cookie sheet. Bake at 350 degrees for 20 minutes. Let cool and crumble. Put 1/2 of the crumbs in 9 x 13 inch pan. Spoon caramel topping over the crumbs. Slice softened ice cream over the topping. Sprinkle remaining crumbs on top. Freeze until firm, cut into squares and serve.