1/2 cup butter
1 pint vanilla ice cream, softened
2 eggs
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup graham cracker crumbs
1/2 cup sour cream
1 cup caramel ice cream topping
1/2 cup chopped pecans

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 greased 13 x 9-inch pan. Bake at 350 degrees F for 30 to 35 minutes.

Combine sour cream and ice cream topping; pour over warm cake. Top with pecans. Cool. Cut into squares. May be served with ice cream or sweetened whipped cream.