Chyrel's Recipes From Friends

Frosty Pumpkin Dessert  Recipe


Frosty Pumpkin Dessert         

 

32 gingersnap cookies, finely chopped (1 1/3 cups crumbs)
1/4 cup butter or margarine, melted
1 container (1/2 gallon) vanilla ice cream, divided
2 1/2 cups thawed, frozen whipped topping, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 1/2 teaspoons Pumpkin Pie Spice

 

1. Chop cookies into crumbs and mix with melted butter. Firmly press crumb mixture onto bottom of Springform Pan and place in freezer.

2. Let half the ice cream soften in refrigerator 10 min. After softened, mix in 1 cup whipped topping and toffee bits just until blended. Spread evenly over crust and freeze until firm (about 1 hour)

3. Place remaining ice cream in fridge for 10 min to soften. Meanwhile, mix pumpkin, brown sugar, and spice. Scoop softened ice cream into mixture and mix until blended. Spread evenly over ice cream/toffee layer and freeze until firm (about 8 hrs or overnight).

4. When ready to serve, place dessert in fridge 20 min before. You can decorate top with remaining whipped topping (with a squirt thingy) Run knife around outside of dessert, and remove collar from springform pan. Smooth sides with spreader. Can also sprinkle each serving with additional pumpkin pie spice.

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2004