Preparation:
Combine first 4 ingredients, and stir in melted butter; press firmly in a lightly greased 15x10x1-inch jellyroll pan.
Bake at 350 degrees for 12 minutes or until lightly browned; remove cookie to wire rack. Cool and crumble.
Combine 1 cup brown sugar, 1/2 cup butter, and evaporated milk in a heavy saucepan. Bring to a boil over medium heat, stirring constantly; boil 3 minutes. Cool caramel sauce.
Sprinkle half of crumbs into bottom of lightly greased 10-inch springform pan. Drizzle with half of caramel sauce. Spread ice cream over sauce. Drizzle with remaining caramel sauce; sprinkle with remaining crumbs.
Cover and freeze until firm. |
