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

FILLING:

12 oz. jar Smucker's Caramel Topping
16 oz. Hershey's Fudge Topping
1 gallon chocolate ice cream
1 pt. vanilla ice cream

In a 9 x 13 inch cake pan, crumble together flour, butter, oatmeal, brown sugar and pecans. Pat into bottom of pan and bake at 400 degrees for 15 minutes. Cool. Crumble again and take out 1/3 to save for topping. Pat down rest. Drizzle over this bottom crust 2/3 jar caramel topping and 3/4 can fudge topping.

Spread over this sticky base almost 1 gallon chocolate ice cream. Push about 10 big tablespoons of vanilla ice cream into chocolate for color contrast. Level with a spatula. Sprinkle remaining 1/3 topping over ice cream and drizzle with remaining toppings. Freeze covered with foil. Cut and serve like cake squares. Can be made with any favorite ice cream.

Everyone loves this! Everyone asks for the recipe!