BASE:

1 1/2 cups rolled oats, uncooked
1/3 cup firmly packed brown sugar
1/3 cup melted butter

Heat oven to 350°F. Combine all ingredients thoroughly. Heat in shallow baking pan in preheated oven for 10 minutes. Set aside 1/2 cup crumb mixture. Firmly pack remaining mixture into a 9-inch square baking pan. Cool.

FILLING:

1 env. unflavored gelatin (Knox)
1/4 cup cold water
1 (13 1/2 oz.) can pineapple tidbits
1/4 cup sugar
1/2 cup maraschino cherry halves
1/2 cup coarsely chopped pecans
1 cup whipping cream

Soften gelatin in cold water. Drain pineapple, reserving juice. Add enough water to juice to make 3/4 cup liquid. Heat this liquid in medium sized saucepan.

Add softened gelatin and sugar, stirring until dissolved. Remove from heat; chill until partially set. Stir in pineapple, cherries and pecans. Whip cream until stiff; fold into fruit mixture and pour over crumb base. Sprinkle with reserved crumb mixture; cover; freeze several hours or until firm.