Ingredients
1-1/2 cups all-purpose flour3/4 cup packed brown sugar3/4 cup cold butter, cubed3/4 cup chopped pecans1/2 gallon vanilla ice cream, softened1 can (12 ounces) frozen lemonade concentrate, thawed
Preparation
Preheat oven to 375°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Spread in a single layer into a greased 15x10x1-in. baking pan.
Bake 9-12 minutes or until golden brown, stirring once. Cool on a wire rack 10 minutes.
In a large bowl, beat ice cream and lemonade until blended. Sprinkle half of the crumbles into a greased 13x9-in. dish. Spread with ice cream mixture; sprinkle with remaining crumbles. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.
