| 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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