2 c. flour
1 c. butter
1 c. chopped nuts
1/2 c. quick oats
1/2 c. brown sugar
12 oz. caramel topping
1/2 gal. ice cream (use any type, I use butter pecan)

Mix well and spread on cookie sheet and bake at 400 degrees for 10-15 minutes, stirring occasionally. Pack half of crumb mixture in bottom of 9x13 glass dish. Cool. Spread softened ice cream over crumbs. Cover with remainder of crumb mixture and dribble rest of caramel and freeze.