Start with ice cream, flavor with canned pumpkin and spices, and layer with crushed ginger snaps for a unique frozen dessert.
Prep Time: 25 minutes
Total Time: 25 minutes
Ingredients:
- 1 (16 ounces) can pumpkin (2 cups)
- 1-1/2 cups sugar
- 1 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 cup chopped pecans
- 1/2 cup vanilla ice cream, softened
- 1 box ginger snaps
Preparation:
Combine pumpkin, sugar, salt, ginger, cinnamon, and nutmeg. Add pecans. Fold pumpkin mixture into ice cream or vice-versa.
Line a 9 x 13-inch pan or Pyrex dish with one-half of the ginger snaps. Top with one-half of the pumpkin ice cream mixture. Cover with the remaining ginger snaps and spread the balance of the pumpkin mixture over the second layer of ginger snaps.
Freeze. When firm, cut into squares. Top with whipped cream or Cool Whip.
Yield: 18 servings
Recipe Source: Best of the Best from Texas: Selected Recipes from Texas' Favorite Cookbooks by Gwen McKee (Quail Ridge Press)
Reprinted with permission.
Line a 9 x 13-inch pan or Pyrex dish with one-half of the ginger snaps. Top with one-half of the pumpkin ice cream mixture. Cover with the remaining ginger snaps and spread the balance of the pumpkin mixture over the second layer of ginger snaps.
Freeze. When firm, cut into squares. Top with whipped cream or Cool Whip.
Yield: 18 servings
Recipe Source: Best of the Best from Texas: Selected Recipes from Texas' Favorite Cookbooks by Gwen McKee (Quail Ridge Press)
Reprinted with permission.
