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1/2 c. dark brown sugar
1/2 c. quick oatmeal
2 c. flour
1 c. chopped pecans
2 sticks melted butter
1 (20 oz.) jar caramel sauce
1/2 gal. vanilla ice cream,

Set ice cream out at room temperature and let soften
while you make the crumble mixture. Mix all ingredients,
except caramel sauce and ice cream. Spread on a cookie sheet
and bake at 400 degrees for 15 minutes. When done, take out of oven
and crumble while still hot. Put 1/2 in the bottom of a 13 x
9-inch pan. Pour 1 jar of sauce over this. Next, add ice
cream (best to cut in squares) and press into pan. Top with
remaining crumbs and last jar of sauce. Serves about 20.
Place in freezer. Will keep well for 2 or 3 weeks.

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