Caramel Ice Cream Dessert
Pam Clotiaux Howard (originally from Pam Adams)
1 1/3 cups all purpose flour
2/3 cups quick cooking oats, uncooked
2/3 cups firmly packed brown sugar
2/3 cups chopped pecans
2/3 cups margarine/butter, melted
1/2 gallon vanilla ice cream*, softened
Caramel Sauce
1 cup firmly packed brown sugar
1/2 cup butter
1/4 cup evaporated milk
Preheat oven to 300˚F. Combine first four ingredients and mix together, stir in melted butter. Press this mixture firmly into a lightly greased 9x13-inch pan. Bake for 12 minutes or until lightly browned.
Remove cookie crust, let cool, crumble mixture. Remove half of cookie mix and set aside, press half of remaining cookie crumble on the bottom of pan.
Mix remaining ingredients for sauce, cook. Spread softened ice cream over cookie crumb in pan, sprinkle the remainder of the crumbs over the ice cream and pour caramel sauce over top and refreeze.
I received this recipe from my good friend Pam Adams and I love it! It takes a little time and the oats just seem to make that Blue Bell taste so healthy! (Aug 2004)
1 1/3 cups all purpose flour
2/3 cups quick cooking oats, uncooked
2/3 cups firmly packed brown sugar
2/3 cups chopped pecans
2/3 cups margarine/butter, melted
1/2 gallon vanilla ice cream*, softened
Caramel Sauce
1 cup firmly packed brown sugar
1/2 cup butter
1/4 cup evaporated milk
Preheat oven to 300˚F. Combine first four ingredients and mix together, stir in melted butter. Press this mixture firmly into a lightly greased 9x13-inch pan. Bake for 12 minutes or until lightly browned.
Remove cookie crust, let cool, crumble mixture. Remove half of cookie mix and set aside, press half of remaining cookie crumble on the bottom of pan.
Mix remaining ingredients for sauce, cook. Spread softened ice cream over cookie crumb in pan, sprinkle the remainder of the crumbs over the ice cream and pour caramel sauce over top and refreeze.
*For those of you not in the know … “vanilla ice cream” in Clotiaux translates to “Blue Bell Homemade Vanilla.”