1 1/2 c. plain flour
1 c. dry oatmeal
3/4 c. chopped pecans
1 stick butter, melted

Mix all together. Pour onto cookie sheet. Bake for about 20 minutes or until brown. Cool and crumble. Spread some of the cookie mixture on bottom of a pie plate, reserving some for the top of the cake. Press into place. Spread caramel ice cream topping on top of crumbs. Spread softened vanilla ice cream on top, about 3 or 4 inches high. Spread rest of the cookie mixture on top. Freeze and then cut in squares.