1/2 c. oatmeal
1/2 c. brown sugar
1 1/2 sticks butter
1 c. chopped pecans
2 c. flour
2 (12 oz.) jars caramel topping
1/2 gallon vanilla ice cream

Combine first 5 ingredients and bake 20 minutes at 350 degrees; stirring every 5 minutes. Cool.

Divide mixture in half. Place first half in 9 x 15 inch pan. Pour 1 jar caramel topping over crumbs. Soften ice cream and spread over topping. Pour remaining jar of topping over ice cream and top with last half of crumbs. Freeze.