1 c. flour
1/4 c. quick cooking oats
1/4 c. brown sugar
1/2 c. butter
1/2 c. nuts, chopped
1 (12 oz.) jar caramel OR butterscotch ice cream topping
1 qt. chocolate ice cream

Combine flour, oats, and brown sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pat mixture into 13 x 9 x 2 inch pan. Bake at 400 degrees for 15 minutes. Stir while still warm to crumble; cool. Spread half of crumbs in 9 x 9 x 2 inch pan. Drizzle half of ice cream topping over crumbs in pan. Stir ice cream until softened; spoon carefully into pan. Drizzle with remaining topping. Cover with remaining crumbs. Freeze. (Vanilla ice cream with chocolate topping may also be used.)