2 sticks butter (butter)
1/2 c. brown sugar
2 c. flour
1 c. finely chopped pecans
12 oz. jar caramel topping
1 gallon vanilla ice cream

Melt butter. Remove from heat and add sugar, flour and pecans, stirring well.

Press real thin on cookie sheets. Cook 10 to 15 minutes at 375 degrees until golden brown. Remove from cookie sheets and crumble with a fork into a bowl. Press into 10 inch pie plates, including sides of plate. Use 2/3 crust.

Dribble caramel sauce over crusts. Freeze for 15 minutes. press softened ice cream into pie shells. Top with remaining crust and dribble remaining caramel sauce on top. Freeze.