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Mix and Match Ice Cream Dessert




Source of Recipe


Robin Hood Baking Festival Cookbook


Recipe Introduction


Variation: Try vanilla, butterscotch ripple, cherry, strawberry or chocolate icecream. Almost any flavor works great.


List of Ingredients




1 1/2 cups rodin hood all purpose flour
1 cup robin hood or old mill oats
1 cup chopped pecans
1/2 cup packed brown sugar
1 cup buter or margerine, melted
1 cup butterscotch or chocolate chips
1 1/2 cups butterscotch or chocolate sundae sauce
8 cups icecream, softened

Recipe



Combine first four ingredients in large bowl. Stir in melted butter. Mix well. Spread evenly on large baking sheet with sides. Bake, stirring occasionally, for 20-25 minutes or utnil golden. Crumble while warm, cool completely.

Press half of the oat mixture into prepared pan. Stir chips into remaining oat mixture. Drizzle half of the sauce over crumbs in pan. Spread with softened ice cream. Drizzle remaining sauce over icecream. Cover with butterscotch chip crumb mixture. Cover and freeze. Cut into pieces as needed.