1/2 c. brown sugar
1 c. chopped pecans
2 sticks butter, melted
2 c. flour
1/2 c. quick oatmeal

Mix well and spread in 9 x 13 inch pan. Bake 15 minutes at 400 degrees, stirring every 5 minutes. Remove and pat half of crumbs in the 9 x 13 inch pan. Let cool thoroughly.

Dribble 1/2 jar of Kraft caramel topping (10-12 ounce) on crumbs. Spread 1/2 gallon soft vanilla ice cream on crumbs. Spread remaining half of crumbs over ice cream and dribble other 1/2 jar of caramel topping over ice cream layer. Put in freezer. (Use only Kraft Caramel topping as it is thicker.) This can be made ahead of time as it keeps good for weeks in the freezer. Pyrex pan is best if you are to keep frozen for any length of time.