1 3/4 rolled oats
1 c. chopped pecans
1. brown sugar
1 c. melted margine
Mix together and spread on a lg. cookie sheet. Bake at 400 degrees for 15 min. stirring constantly. Crumble while warm.
bottle of caramel sundae topping
2 litre block of vanilla ice cream
Spread 1/2 the crumble on the bottom of a 9 X 13 pan and drizzle store bought caramel sundae topping over the mixture. Slice a 2 litre block of ice cream and cover the entire crumble base. Use a warm knife to spread it over the seams. Cover the ice cream with the rest of the crumble and drizzle more caramel on top. Cover with foil and freeze.