MIX 'N' MATCH ICE CREAM DESSERT The variety is endless. Use your favorite ice cream and sundae sauce for an effortless dessert. Preheat oven to 400°F | 13- by 9-inch (3.5 L) cake pan, greased 1 1/2 cups all-purpose flour 1 cup oats 1 cup chopped pecans 1/2 cup packed brown sugar 1 cup butter or margarine, melted 1 cup butterscotch or chocolate chips 1 1/2 cups butterscotch or chocolate sundae sauce 8 cups ice cream, softened

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 to 25 minutes or until goledn. 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 ice cream. Cover with butterscotch chip crumb mixture. Cover and freeze. Cut into pieces as needed.

VARIATION: Try vanilla, butterscotch ripple, cherry, strawberry or chocolate ice cream. Almost any flavor is great.

Makes about 15 servings.

TIP: Thaw 10 minutes before serving to soften slightly for easy cutting.

Preparation time: 15 minutes | Baking time: 25 minutes| Freezing: necessary.

Robin Hood Baking Festival Cookbook