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.