1/2 cup butter or margarine
1/4 cup brown sugar
1 cup flour
1/2 cup chopped pecans
1/2 gallon soft vanilla ice cream
21-oz. can cherry pie filling
Heat oven to 400 degrees. Mix butter,
sugar, flour and nuts. Press into 9 x 13
inch pan. Bake till light brown (about 12
minutes). Remove from oven, crumble with
a spoon. Cool. Reserve 1 cup of crumbs.
Press remaining crumbs into pan. Pack ice
cream on top. Sprinkle reserved crumbs on
top. Wrap and freeze. Freeze till firm
(about 4 hours). To Serve: Heat 21-ounce
can cherry (or apple) pie filling. Cut into
3-inch squares. Top with filling.