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Caramel Ice Cream Cake Recipe


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     Caramel Ice Cream Cake

Category   Desserts - Breads
Sub Category   None

1/2 cup packed light-brown sugar
1/2 cup quick cooking rolled oats
1/2 cup pecans, coarsely chopped
1 cup (2 sticks) butter, melted
2 cups all-purpose flour
1 (12oz) jar caramel sauce or other ice-cream-divided
1/2 gallon vanilla ice cream, softened

Preheat oven to 400*. In a large bowl, stir together sugar, oats, pecans, butter and flour. Spread and pat onto greased jellyroll pan to 1/2" thickness. Bake for 10-15 minutes, until lightly browned. Watch edges so they don't burn; do not allow bottom to get crisp. Crumble while still hot.
Spread half the crumbs in a 9x13x2 pan. Drizzle half the sauce over crumbs. Spread half of the ice cream over the sauce. Repeat layers with the remaining crumbs, sauce and ice cream. Freeze. Thaw slightly before cutting into squares for serving.

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