1/2 c. butter, softened
1/4 c. brown sugar, packed
1 c. all-purpose flour
1/2 c. chopped pecans
1/2 gal. vanilla ice cream, softened
1 can (21 oz.) blueberry pie filling

Heat oven to 400 degrees.

Mix butter, sugar, flour, pecans. Press evenly in bottom of ungreased pan 9 x 9 x 2. Bake until light brown (about 12 minutes). Crumble with spoon. Cool. Reserve one cup of crumbs. Press remaining crumbs evenly in bottom of pan. Pack ice cream on crumbs. Sprinkle reserved crumbs on top. Wrap and refreeze.

Before serving, heat the can of pie filling. Cut the ice cream base into 3 inch squares. Spoon on warm blueberry topping. Serve immediately.