2 c. flour
1/2 c. oatmeal
1/2 c. brown sugar
1 c. butter melted
1 c. pecans chopped
1 jar caramel sauce
1/2 gal. ice cream vanilla or butter pecan (in rectangle carton)

Mix together butter, flour, oatmeal, brown sugar and pecans. Spread thin in a large cookie sheet.

Bake at 400°F for 15 minutes. Crumble while hot; spread one half of mixture in a 9 by 13 inch pan. Drizzle one half of jar of caramel sauce on top of mixture. Cut ice cream in 1 inch slices, layer on crumbs. Top with remaining crumbs and sauce. Freeze. Can also use butterscotch topping, if desired.