2 c. self-rising flour
2 sticks melted butter
1/2 c. brown sugar
1/4 tsp. salt
1/2 c. quick oats
1 c. finely chopped pecans
1 jar caramel ice cream topping
1/2 gal. vanilla ice cream, softened

Combine flour, butter, sugar, salt, oats and chopped pecans and form into a dough. Pat dough on a cookie sheet and bake at 350°F for 20 minutes; cool. Crumble 1/2 of the cooked dough into a 9 x 13 pan; drizzle the jar of caramel sauce over this. Slice softened ice cream; lay on crust. Crumble remaining 1/2 of dough over ice cream. Freeze 8 hours before serving.