Snappy frozen pumpkin dessert
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 32 | Ginger snaps cookies (abt 2 \" in diameter) | |
| 1 | cup | Canned pumpkin |
| ½ | cup | Brown sugar; firmly packed |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Ginger |
| ¼ | teaspoon | Nutmeg |
| 1 | quart | Vanilla ice cream; softened |
| ½ | cup | Pecans |
Directions
Place ½ of cookies in bottom of 9x9x2 in pan. Mix ingredients, except ice cream and nuts. Add to ice cream, mixing thoroughly. Pour ½ mixture over cookies and cover with ice cream mixture. Sprinkle with pecans. Cover pan with waxed paper or foil and freeze until firm. Cut into about 3x2 in servings, top with whipped cream and a large pecan. Serves 12. Add and orange slice or canned pumpkin to top for garnish.
Recipe by: Sarah Elizabeth Barton Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Jul 23, 1997
Related recipes
- Apple pumpkin deserts
- Easy frosty pumpkin pie
- Filled pumpkin
- Fluffy pumpkin pie
- Freezer pumpkin pie
- Frosty pumpkin pie
- Frosty pumpkin squares
- Frozen pumpkin crumble
- Frozen pumpkin dessert
- Frozen pumpkin mousse
- Frozen pumpkin pie
- Ginger-snappy pumpkin pie
- Guiltless pumpkin dessert
- Impossible pumpkin pie
- Pumpkin delight
- Pumpkin dessert
- Pumpkin ice cream dessert
- Quick and easy pumpkin pie
- Snappy baked fruit
- Snappy baked fruit^