Preheat oven to 350 degrees Fahrenheit.
Pulverize the Kariot in a food processor using the S blade. Add the margarine and process just until combined.
Line a nine- by 13-inch pan with Gefen Parchment Paper. Add cereal mix, spread evenly, and press down hard.
Bake for 15 minutes. Let cool.
Let ice cream sit out for about 20 minutes. Chop the pecans and mix into the softened ice cream, then spread in the pan with the Kariot crust. Freeze.
Before serving, drizzle with caramel sauce (optional recipe follows).
I couldn’t find caramel sauce at the store, so I made my own. This recipe comes together in five minutes.
Cook all ingredients in a small pot for about 10 to 15 minutes until the mixture begins to thicken. If it gets hard, you can heat it in the microwave and it will become liquid again.
Sponsored by Kariot