From the kitchen of Dianne Simpson
Combine and press into a 13X9 inch pan:
2 cups graham cracker or ginger snap crumbs
1/3 cup sugar (or ¼ cup for the ginger snaps)
½ cup melted butter
Bake at 350 degrees for 12 minutes. Cool.
Spread crust with 1 quart softened vanilla ice cream and freeze until firm.
1-16 oz can of pumpkin (not pumpkin pie filling)
1 ¼ cup sugar
¾ teaspoon ginger
½ teaspoon nutmeg
¾ teaspoon cinnamon
Fold in 1-8 oz carton Cool Whip.
Spread over frozen ice cream and freeze for several hours before serving.
Let dessert stand at room temperature, 10 minutes before cutting.
Sprinkle with a few cookie crumbs or garnish with additional whipped cream, and a sprinkle of cinnamon.
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