| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | All newly t, Dessert | 10 | Servings | |
INGREDIENTS
| 1 | c | All purpose flour |
| 1/4 | c | Quick cooking oats |
| 1/4 | c | Firmly packed brown sugar |
| 1/2 | c | Butter or margarine; cut up |
| 1/2 | c | Chopped pecans |
| 1 | Jar (20 oz.) butterscotch ice-cream topping | |
| 2 | pt | Chocolate ice cream; softened |
| 9 | inch square pan. |
INSTRUCTIONS
Combine first 3 ingredients; cut in butter with a pastry blender until mixture is crumbly. Stir in pecans, and pat mixture into a lightly greased Bake at 400 for 10-12 minutes. Stir warm mixture until it crumbles; remove from pan, and cool. Spread half of crumbs in pan and drizzle with half of butterscotch topping. Spread ice cream over topping; drizzle with remaining butterscotch, and sprinkle with remaining crumbs. Freeze until firm. Makes 10-12 servings. Recipe by: Southern Living Recipes Posted to MC-Recipe Digest V1 #730 by L979@aol.com on Aug 9, 1997
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