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Caramel Pecan Ice Cream Dessert

1 3/4 cups flour
1 cup pecans
1 cup brown sugar
1 cup rolled oats
1 cup melted butter
1 carton vanilla ice cream (2 litres)
1 jar butterscotch topping for ice cream

Combine flour, pecans, brown sugar, oats, and melted butter, until
crumbly. Put on a baking sheet and cook at 400F for 15 min. Cover
the bottom of a 9x13 pan only 1/2 the mixture. Let the ice cream
get soft, cut in 2-3 inch slice place in pan. Cover the top with
the remainder of crumb mixture and drizzle with butterscotch sauce.
Cover and freeze. Take out of the freezer 10 minutes before serving.

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