| Since summer is coming soon, I thought I'd share a recipe for one of my favorites. Enjoy.
Irresistable Caramel Cream Delight
1 1/2 cups flour
1/2 cup packed brown sugar
1 cup quick oatmeal
1 1/2 cups chopped pecans
1 cup melted margarine or butter
1- 12 oz. jar caramel topping
1/2 gallon vanilla ice cream
Preheat the oven to 350 degrees. Combine the first 4 ingredients. Stir in the butter. Spread on a cookie sheet. Bake for 17 minutes or until lightly browned.
Cool. When cool, crumble it up.
Place half of the crumbs in a 9 X 13 cake pan. Slice the ice cream to fit on top. You may need to microwave for a minute to soften it. Make an even layer. Drizzle the caramel topping over. Sprinkle with the rest of the crumbs. Press gently. Freeze until firm. Makes 15 servings.
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