2 C. flour
1/2 C. quick-cooking rolled oats
1 C. light brown sugar, firmly packed
1 C. (2 sticks) butter or margarine
1 C. pecans, coarsely chopped
1/2 gal. butter pecan ice cream, softened

Combine flour, oats and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Put in 13×9″ baking dish. Bake at 400º for 15 minutes, stirring occasionally. Cool. Remove 1/2 of baked crumbs; set aside. Press remaining crumbs into bottom of dish. Spread with ice cream. Top with remaining crumbs. Freeze. Cut into 18 squares.