My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts—especially this one! —Mary Wright, Morriston, Ontario
Ingredients
- 1-3/4 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 cup chopped pecans
- 1 cup packed brown sugar
- 1 cup butter, melted
- 1-1/2 cups caramel ice cream topping
- 2 quarts vanilla ice cream, softened
Directions
- Preheat oven to 400°. In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool.
- Press half the crumb mixture into a 13x9-in. dish. Drizzle with half the caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
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