This is my new go to dessert. It is pretty amazing. I have made it and not put it all together, but used the crumble as an ice cream topping with Mrs. Richardson's butterscotch caramel. It is amazing. Make sure you freeze it for 2-3 hours before serving or it will be soupy.
Ingredients:
1 3/4 c flour
1 c chopped pecans
1 c packed brown sugar
1 c quick cooking oats
1 c butter melted
1 1/2 c caramel ice cream topping
2 quarts vanilla ice cream, softened
In a large bowl combine flour, pecans, brown sugar, oats and butter. Spread in a thin layer on a cookie sheet with sides and bake for 15 minutes at 400 degrees, stirring occasionally. Cool and press half of mixture in a 9x13 pan. Drizzle half of caramel topping and then spread with ice cream. Top with remaining sauce and crumbs. Cover and freeze. Remove from freezer 10 minutes before serving.
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