There are three parts to this dessert:
crumbled cookie
half-gallon vanilla ice cream
caramel sauce.
Crumbled Cookie
1 1/3 cup plain flour
2/3 cup quick-cooking oats, uncooked
2/3 cup firmly packed brown sugar
2/3 cup finely chopped pecans
2/3 cup melted margarine
Combine all ingredients and pressed into lightly greased 15x10x1 jellyroll pan. Bake at 350 for 12 minutes, until lightly browned; remove to wire rack. Cool and crumble.
Caramel Sauce
1 cup firmly packed brown sugar
1 stick margarine
¼ cup evaporated milk
Combine all ingredients and bring to a boil over medium heat (stir constantly). Boil 3 minutes, then cool.
In lightly greased 9x13 glass dish aprinkle half of crumbled cookie, drizzle with half of caramel sauce, spread slightly softened ice cream over sauce, sprinkle the rest of the crumbled cookie, and drizzle with remaining caramel sauce. Cover and freeze until firm.
The caramel sauce is great on it’s own as a topper for ice cream or pound cake!
