Easy frosty pumpkin pie

10 Servings

Ingredients

Quantity Ingredient
CRUST
¼ cup Margarine
1½ cup Crushed ginersnap cookies
FILLING
1 can Pumpkin (16 oz.)
1 pinch Vanilla ice cream softened
2 cups
1 cup Powdered sugar
1½ teaspoon Pumpkin pie spice
⅛ teaspoon Salt
1 teaspoon Vanilla
2 cups Frozen whipped topping,
Thawed

Directions

Directions

CRUST; Melt margarine in small sauce pan. Remove from heat; stir in crushed cookies. Press mixture evenly in bottom and up sides of a 9 inch pie pan; refrigerate. FILLING; In Large bowl combine all filling ingredients except whipped topping; blend until smooth. Fold whipped topping into pumpkin mixture. Pour into pie crust lined pan. Freeze for several hours or until firm. (For longer storage, cover tightly with foil) Before serving let stand at room temperature at least 15 minutes. Garnish as desired source holiday baking and gifts pilsbury monthly submitted by marina

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