1/2 gallon vanilla ice cream
1 jar caramel ice cream topping
1 1/2 c. plain flour
1 c. oatmeal
12 c. brown sugar
1 1/2 c. chopped pecan nuts
1 c. melted butter

Mix dry ingredients; bake in a 9 x 13 inch pan at 350 degrees for 20 minutes. Let cool. Take 1/2 of crumb mixture in 9 x 13 inch pan. Pour 1/2 jar caramel ice cream topping and slice ice cream. Cover with remaining crumb mixture and caramel topping. Freeze. Serve frozen.