1 c. flour
1/2 c. butter, melted
1/2 c. chopped pecans
1/4 c. brown sugar
1 (12 oz.) jar commercial 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" thickness. Bake at 400 degrees for 12 minutes. Immediately transfer to a large mixing bowl and stir until the mixture is crumbled. Press crumbs onto a buttered 9" pie plate, reserving 1/4 cup crumbs (crumb crust firms as it freezes). Pour 3/4 cup caramel topping into crust, freeze.

Spread ice cream evenly over crust, cover and 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 frozen pie stand at room temperature 5 minutes before slicing.