Recipe of the Day: Caramel Pecan Ice Cream Dessert

CARAMEL PECAN ICE CREAM DESSERT

1 3/4 cups all-purpose flour

1 cup quick-cooking oats (not instant)

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

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

This story was originally published May 13, 2016 at 1:11 AM with the headline "Recipe of the Day: Caramel Pecan Ice Cream Dessert."