Monday, July 7, 2008

Ice Cream Caramel Crunch Delight

This is the ice cream dessert we served at April P.'s baby shower. Thanks to my old roommate Nadia for this awesomely decadent dessert.

1 1/2 cup flour
1 cup rolled oats
1/2 cup brown sugar
1 1/2 chopped pecans
1 cup margarine, melted
12 1/4 ounce jar caramel topping
1/2 gallon vanilla ice cream, softened

1. Stir together the flour, oats, sugar, pecans and margarine.
2. Spread in a thin layer on a lightly greased cookie sheet and bake at 350 degrees for 20 min. Cool, then crumble.
3. Press 1/2 of crumb mixture into a 9x13 pan.
4. Add 1/2 of caramel topping, spread evenly (super hard to do, I just try to drizzle evenly).
5. Carefully spoon on the ice cream, spread evenly (once again, not easy to do without disturbing the crumbs. So I open up the ice cream box, slice the ice cream into 4-6 slices and place them on the caramel. Then I spread to fill in the cracks.)
6. Layer on 2nd half of caramel topping and the next 1/2 of the crumb mixture. Freeze immediately.
7. Cut into squares for serving.

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