Caramel Cream Deli

1-1/2 cups all-purpose flour

1/2 cup brown sugar

1 cup regular oats, uncooked

1-1/2 cups pecans, chopped

1 cup butter, melted

12-ounce jar caramel

1/2 gallon vanilla ice cream

Preheat oven to 350F. Combine flour, sugar, oats and pecans. Stir in butter, Spread into a 15 x 10 inch jelly roll pan. Bake for 17 minutes or until brown. Remove to wire rack to cool. Crumble Place half of crumbled mixture into a 13 x 9 inch baking pan. Drizzle with warm caramel topping.

Spread ice cream on top. Sprinkle remaining crumbled mixture, pressing gently. Freeze until firm.

Serves 15.

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Cajun Country -- New Iberia, Louisiana