Caramel Ice Cream Dessert
Pam Clotiaux Howard (originally from ?????????)
Yield:
Comments/Memories
First layer
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 (Blue Bell homemade vanilla)softened
Caramel Sauce
1 cup firmly packed brown sugar
1/2 cup butter
1/4 cup evaporated milk
~Combine first four ingredients and mix together, stir iin melted butter. Press this mixture firmly into a lightly greased 9x13-inch pan. Bake at 300 for 12 minutes or until lightly browned.
~Remove cookie crust, let cool, crumble mixture. Remove 1/2 of cookie mix and set aside, press 1/2 remaining cookie crumble on the bottom of pan.
~Mix remainiing ingredients for sauce, cook. Spread softened ice cream over cookie crumb in pan, sprinkle the remainder of the crumbs over the ice cream, Pour caramel sauce over top and refreeze.
Yield:
Comments/Memories
First layer
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 (Blue Bell homemade vanilla)softened
Caramel Sauce
1 cup firmly packed brown sugar
1/2 cup butter
1/4 cup evaporated milk
~Combine first four ingredients and mix together, stir iin melted butter. Press this mixture firmly into a lightly greased 9x13-inch pan. Bake at 300 for 12 minutes or until lightly browned.
~Remove cookie crust, let cool, crumble mixture. Remove 1/2 of cookie mix and set aside, press 1/2 remaining cookie crumble on the bottom of pan.
~Mix remainiing ingredients for sauce, cook. Spread softened ice cream over cookie crumb in pan, sprinkle the remainder of the crumbs over the ice cream, Pour caramel sauce over top and refreeze.