Lemonade Dessert

1 1/2 Cups All-purpose Flour
3/4 Cup Packed Brown Sugar
3/4 Cup Cold Butter
3/4 Cup Chopped Pecans
1/2 Gallon Vanilla Ice Cream, Softened
12 Ounces Pink Lemonade Frozen Concentrate, Thawed

In a small bowl, combine flour and brown sugar, cut in butter until crumbly. Stir in pecans. Layer in a 15 X 10 X 1 inch pan and bake until golden brown, stirring once, Cool on a wire rack for 10 minutes.

In a large bowl, beat softened ice cream and lemonade together until smooth. In a 9 X 13 pan, sprinkle 1/2 the crumbs on the bottom. Spread ice cream on top and then the remaining crumbs on top. Cover and freeze overnight. Remove from freezer 15 minutes before serving.