1/2 c. butter
2 c. (1 pt.) vanilla ice cream, softened
1 1/2 c. flour
1 c. graham cracker crumbs
2/3 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
2 eggs

TOPPING:

12 oz. jar (1 c.) caramel ice cream topping
1/2 c. dairy sour cream
1/2 c. chopped pecans or pecan halves

Heat oven to 350 degrees. Grease 13 x 9 inch pan. In large saucepan, melt butter; remove from heat. Add ice cream; mix well. Lightly spoon flour into measuring cup; level off. Add flour, graham cracker crumbs, sugar, baking powder, salt, and eggs; mix until smooth. Pour into prepared pan. Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean. In small bowl, combine caramel and sour cream. Pour over warm cake. Top with pecans.