Caramel Pecan Ice Cream Dessert

So I come bearing a recipe for the straightforwardly-named "Caramel Pecan Ice Cream Dessert", snatched from the community cookbook my childhood church put together in the 90s (so you KNOW it's the creme-de-la-creme of all these grandmas'/aunties' secret recipes--or at least the ones she was willing to part with before her funeral.)

My mom made it for the first time last night and...amazing. It's like all the best parts of an oaty fruit crumble (and there's no reason you *couldn't* even add back warmed fruit compote to it because that would be godly). It's like an extremely slutty oatmeal cookie ice cream sundae sandwich you need to eat with a spoon.

(This makes a LOT, like a couple of pans full with high sides. We forgot it's a cookbook by and for Potluck People at the peak of their powers. But can also keep well in the freezer for months if tightly covered/wrapped. Apparently. If it somehow lasts that long.)

1 1/3 cups flour 1 cup chopped pecans 1 cup brown sugar, lightly packed 1 cup rolled oats 1 cup margarine or butter, melted 1 1/2 cups caramel sundae sauce 8 cups vanilla ice cream, slightly softened

\- Combine flour, pecans, brown sugar, and oats in a large bowl. \- Add melted butter and mix well. \- Pat gently into a thin layer on a large baking sheet with raised edges. \- Bake at 400F, stirring occasionally, for 15 minutes or until golden. \- Crumble while still warm. \- Press half of crumb mixture into the bottom of deep or broad pans and drizzle with half of caramel sauce. \- Spread the softened ice cream evenly over top, then top with the remainder of the crumbs, gently pressed down, and the rest of the caramel sauce.

Cover and freeze until firm, removing 10 minutes before serving to allow it to soften slightly. Cut into pieces to serve.

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