1/2 c. brown sugar
2 c. flour
1 c. chopped pecans
1 c. oatmeal (quick)
2 sticks butter, melted
2 (8 oz.) bottles caramel ice cream topping

Mix brown sugar, oatmeal, flour and pecans. Blend in butter. Put on large cookie sheet and bake for 15 minutes at 400 degrees. While hot, crumble with fork and place 1/2 into a 9"x13" pan. Pat down and drizzle with 1 jar of topping. Spoon on 1/2 gallon softened ice cream. Top with remaining crumbs and other jar of topping. Freeze.