Frosty Pumpkin Dessert
32 gingersnap cookies, finely chopped (1 1/3 cups
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.