Serves 12
2 cups flour
1 cup margarine, 1/2 lb
1/2 cup brown sugar
1 jar caramel ice cream sauce
1 cup chopped pecans
2 quarts ice cream rectangular box
1/2 cup oatmeal
Instructions
Preheat oven to 400 F. Melt margarine. Add flour, oatmeal, sugar and nuts. Pat this mixture onto a large cookie sheet and bake at 400 F for 12 to 15 minutes. Crumble while hot. Spread 1/2 of the crumble mixture on the bottom of a 9 X 13-inch pan.
Drizzle half of the caramel sauce over the top of the crumble.
Slice the ice cream in about 1 thick slices and lay in the pan over the crumble mixture. Top with the remaining crumble, drizzle on the remaining half of the caramel sauce. Freeze the ice cream dessert until ready to serve.
Note: Make your own caramel sauce, search for Caramel Sauce from the home page.
Hint: This layered ice cream dessert is great because it can be prepared ahead of time and kept frozen for 2-4 weeks for when company comes.
Helen Thompson
Ingredients2 cups flour
1 cup margarine, 1/2 lb
1/2 cup brown sugar
1 jar caramel ice cream sauce
1 cup chopped pecans
2 quarts ice cream rectangular box
1/2 cup oatmeal
Instructions
Preheat oven to 400 F. Melt margarine. Add flour, oatmeal, sugar and nuts. Pat this mixture onto a large cookie sheet and bake at 400 F for 12 to 15 minutes. Crumble while hot. Spread 1/2 of the crumble mixture on the bottom of a 9 X 13-inch pan.
Drizzle half of the caramel sauce over the top of the crumble.
Slice the ice cream in about 1 thick slices and lay in the pan over the crumble mixture. Top with the remaining crumble, drizzle on the remaining half of the caramel sauce. Freeze the ice cream dessert until ready to serve.
Note: Make your own caramel sauce, search for Caramel Sauce from the home page.
Hint: This layered ice cream dessert is great because it can be prepared ahead of time and kept frozen for 2-4 weeks for when company comes.
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