1 1/2 to 2 c Margarine
3/4 large bag of coconut
1/2 big box of crushed cornflakes
Chopped pecans (optional)
Cinnamon and sugar
Carmel topping ( Mrs. Robinson's)
Vanilla ice cream, softened
Melt in a large pan ( but don't boil) the brown sugar and margarine. Then add the coconut, cornflakes and pecans.
Put half of the mixture in a 9x13 pan. Sprinkle with cinnamon and sugar. Drizzle 1/2 caramel topping on the top of the mixture. Top with softened vanilla ice cream. Spread evenly. Top with the remaining mixture and drizzle the rest of the caramel and cinnamon and sugar. Cover and freeze. Remove about 15-20 minutes before you need to serve it.
1 1/2 cup flour
1 cup rolled oats
1/2 cup brown sugar
1 1/2 chopped pecans
1 cup margarine, melted
12 1/4 ounce jar caramel topping
1/2 gallon vanilla ice cream, softened
1. Stir together the flour, oats, sugar, pecans and margarine.
2. Spread in a thin layer on a lightly greased cookie sheet and bake at 350 degrees for 20 min. Cool, then crumble.
3. Press 1/2 of crumb mixture into a 9x13 pan.
4. Add 1/2 of caramel topping, drizzle evenly
5. Carefully spoon on the ice cream, spread evenly
6. Layer on 2nd half of caramel topping and the next 1/2 of the crumb mixture. Freeze immediately.
7. Cut into squares for serving.
1 1/2 cup flour
1 cup rolled oats
1/2 cup brown sugar
1 1/2 chopped pecans
1 cup margarine, melted
12 1/4 ounce jar caramel topping
1/2 gallon vanilla ice cream, softened
1. Stir together the flour, oats, sugar, pecans and margarine.
2. Spread in a thin layer on a lightly greased cookie sheet and bake at 350 degrees for 20 min. Cool, then crumble.
3. Press 1/2 of crumb mixture into a 9x13 pan.
4. Add 1/2 of caramel topping, drizzle evenly
5. Carefully spoon on the ice cream, spread evenly
6. Layer on 2nd half of caramel topping and the next 1/2 of the crumb mixture. Freeze immediately.
7. Cut into squares for serving.
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