CARAMEL PECAN ICE CREAM DESSERT
1 3/4 cups all-purpose flour
1 cup quick-cooking oats (not instant)
1 cup chopped pecans
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1 cup packed brown sugar
1 cup butter, melted
1 1/2 cups caramel ice cream topping
2 quarts vanilla ice cream, softened
Preheat oven to 400 degrees. In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15-by-10-by-1-inch baking pan. Bake 15 minutes, or until golden, stirring occasionally. Crumble while warm; cool.
Press half of crumb mixture into a 13-by-9-inch dish. Drizzle with half of 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. Yield: 12-15 servings.
“Grandma's Great Desserts Cookbook,” 1992