★★★★★ 1 vote5
1/2 galvanilla ice cream
1 jar(s)butterscotch ice cream topping
1/2 cquick oats
1/2 cbrown sugar
1 cpecans- chopped
How to Make Pecan Crunch Ice cream
- preheat oven to 375*
Mix together: flour, oats, brown sugar,butter and pecans.
Spread into a 9*13 cassarole dish and TOast in oven for 15 mins...turning every 5 mins
- remove from oven and let cool completely
- once cooled break up mixture into small pieces and remove 1/2 the mixture and set aside. spread the remaining evenly in dish.
Top with ice cream
Then drizzle butterscotch ontop of icecream then sprinkle remaining (baked) mixture unto icecream.
- Freeze for a few hours then serve!