1 1/2 c. flour
1 c. quick cooking oats
1/2 c. brown sugar
1 1/2 c. chopped walnuts or pecans
1 c. melted butter
1 (12 oz.) jar caramel topping
1/2 gal. vanilla ice cream

Combine first 5 ingredients. Spread in a thin layer on cookie sheet. Bake at 350 degrees for 20 minutes. Cool and crumble. Put 1/2 of crumbs in a 9 x 13 inch pan. Pour topping evenly over crumbs. Slice ice cream over topping (or scoop it from a pail and press into a firm layer - as thick as you want it). Top with remaining crumbs. Cover and freeze.