2 sticks butter, melted
1/2 c. oatmeal
1 jar caramel topping
1/2 c. brown sugar
1 c. chopped pecans
1/2 gal. vanilla ice cream

Mix altogether and crumble onto a large cookie sheet and pat thin. Bake at 350 degrees for 15 minutes or lightly browned. Crumble while warm. Use 1/2 of this in a 9 x 13 pan. Drizzle a jar of caramel topping over the crust. Spread 1/2 gallon of vanilla ice cream on this. Then drizzle more topping over that and put rest of crumble topping on top. Put in freezer overnight. It keeps well for weeks.