1 c. flour
1/2 c. butter, melted
1/2 c. chopped pecans
1/4 c. firmly packed brown sugar
1 (12 oz.) jar Caramel Topping
1 qt. vanilla ice cream (softened)

One 9 inch pie pan or 8 1/2 x 11 inch pyrex dish.

Combine first 4 ingredients. Mix well and spread on baking sheet. Bake at 400 degrees for 12 minutes. Stir until crumbled. Put mixture into pan and freeze until firm. Save 2 tablespoons for topping.

Pour 3/4 Caramel Topping over crust. Add ice cream. Drizzle remaining caramel topping over ice cream and sprinkle rest of crumbs over this. Freeze.