Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3           cups  all-purpose flour
     2/3           cup  quick cooking oats -- uncooked
     2/3           cup  firmly packed brown sugar
     2/3           cup  chopped pecans or walnuts
     2/3           cup  butter or margarine -- melted
  1                cup  firmly packed brown sugar
     1/2           cup  butter or margarine
     1/4           cup  evaporated milk
     1/2        gallon  vanilla ice cream -- softened

Preparation:

Combine first 4 ingredients, and stir in melted butter; press firmly in a lightly greased 15x10x1-inch jellyroll pan. Bake at 350 degrees for 12 minutes or until lightly browned; remove cookie to wire rack. Cool and crumble. Combine 1 cup brown sugar, 1/2 cup butter, and evaporated milk in a heavy saucepan. Bring to a boil over medium heat, stirring constantly; boil 3 minutes. Cool caramel sauce. Sprinkle half of crumbs into bottom of lightly greased 10-inch springform pan. Drizzle with half of caramel sauce. Spread ice cream over sauce. Drizzle with remaining caramel sauce; sprinkle with remaining crumbs. Cover and freeze until firm.

Nutritional Information:

525 Calories (kcal); 28g Total Fat; (47% calories from fat); 6g Protein; 65g Carbohydrate; 89mg Cholesterol; 270mg Sodium