This recipe is a favourite and has been saved in recipe boxes for years. I remember eating this dessert as a kid and hadn’t thought of it for a long time.
Then at a friend’s birthday, it was there on the dessert table and with one bite of it, I was transported back in time to being eight years old at the church potluck again!
It’s a delicious combination of caramel, vanilla and a nutty crunch that I heard from many is a “favourite flavor combo” and perfect comfort food.
It makes a big pan full, so it’s great for sharing.
Caramel Pecan Ice Cream Dessert
Recipe from Taste of Home
Ingredients
1¾ cups all-purpose flour
1 cup quick-cooking oats
1 cup chopped pecans
1 cup packed brown sugar
1 cup butter, melted
1 ½ cups caramel ice cream topping
3 liters vanilla ice cream, softened
Directions
In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter, mix well. Spread over a parchment lined cookie sheet. Bake at 400 degrees for 15 minutes or until golden, stirring occasionally. (Watch the pecans don’t burn.) Crumble while warm and let cool.
Let the ice cream soften a few minutes on the counter. Place half of the cooled crumb mixture into a 13-inch by nine-inch dish. Drizzle with half of caramel sauce; spread with ice cream. (Hint: Drop the ice cream in big scoops and spread with a spoon that has been run under hot water to spread it smooth.) Make the ice cream layer as thick as you want it and top with remaining crumb mixture and caramel sauce. Cover and freeze until firm. Cut into squares.
