2 c. flour
1/2 c. oatmeal
1/2 lb. butter
1 c. chopped nuts

Melt butter and add rest of ingredients, spread on ungreased cookie sheet and bake 15 minutes. Crumble up while hot. Spread half of crumbs in 9 x 13 inch cake pan. Drizzle 1 jar Kraft caramel topping over. Add 1/2 gallon softened vanilla ice cream, then another jar of topping. Spread rest of crumbs on top and freeze 3-4 hours.