Shelly's Recipe

CHOCOLATE CARAMEL DESSERT

Category: Frozen Desserts

1 can caramel ice cream topping
2 litres vanilla ice cream
2 cups flour
1/2 cup packed dark brown sugar
1 cup butter
1 cup chopped pecans

Cream sugar and butter. Add flour, oatmeal and pecans. Spread and flatten on a greased cooking sheet. Bake at 400 for 15 minutes. Let cool.

Crumble the cookie and spread half the cookie crumbs in a buttered 13x9 inch baking pan. Drizzle with one-third of the caramel sauce. Layer with half the ice cream. Repeat the layers, ending with caramel sauce. Cover and freeze until ready to serve. Remove from freezer to refrigerate 30 minutes before serving.