Ice Cream Crunch

2 c. flour
1/2 c. quick oats
1/2 c. brown sugar
1 c. chopped nuts - any kind (I ommitted)
1 c. butter, softened
1/2 gallon ice cream, softened
2 jars caramel or chocolate sauce
1. Preheat oven to 350 degrees.
2. Cut butter into all crust ingredients (flour, quick oats, brown sugar & nuts) until mixture resembles coarse crumbs. A dough blender works great for this. If you don't have one I highly recommend pursing one. Pat into a rimmed cookie sheet and bake for 15 minutes until lightly browned. Remove from oven and allow to cool for about 10 minutes. Crumble while still warm.
3. Spread 2/3 of the crumbs onto the bottom of a 9x13 inch pan. Heat 1 jar of caramel or chocolate topping in the microwave until pourable. Drizzle warm topping onto the crumb mixture.
4. Spread softened ice cream on top of crumbs and chocolate. Spread to smooth. Sprinkle remaining 1/3 of crumbs over ice cream. Warm 2nd jar of topping in microwave until pourable. Drizzle topping over ice cream and crumbs.
5. Cover with plastic wrap and freeze several hours or overnight. Allow to set for about 10 minutes before cutting.