2 c. flour
1/2 c. oatmeal
1/2 c. brown sugar
1 c. butter
1 c. pecans

FILLING:

1 jar caramel ice cream topping
1/2 gallon ice cream (I use Heath bar or butter brickle, can use vanilla)

For Crust: Combine all ingredients and crumble on a cookie sheet. Bake at 400 degrees for 15-20 minutes. Stir mixture every 5 minutes to brown evenly. Press 1/2 of the crumbs on the bottom of a 9 x 13 inch pan. Layer ice cream and caramel sauce on top of crumb crust (half at a time). Freeze. Cut in squares to serve.