Ingredients

1/2 C. butter
1 pint vanilla ice cream; softened
2 eggs
1 1/2 C. flour
2/3 C. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 C. graham cracker crumbs
Topping
1/2 C. sour cream
1 C. caramel ice cream topping
1/2 C. pecans; chopped

Cooking Instructions

Preheat oven to 350. Melt butter in 3 quart saucepan; remove from heat. Add ice cream, eggs, flour, sugar, baking powder, salt and graham cracker crumbs. Mix until smooth. Pour into a greased 13×9 inch pan. Bake at 350 for 30-35 minutes. Combine sour cream and caramel topping; pour over warm cake. Sprinkle top with chopped pecans. Cool; cut into squares. May be served with ice cream or whipped cream.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)