 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
A nice easy pie recipe just in time for the fall season Ingredients:
1/4 cup margarine, melted |
1 1/2 finely crushed gingersnap cookies |
1/4 cup sugar |
1 (16 ounce) can pumpkin |
1 pint vanilla ice cream, softened |
1 cup powdered sugar |
1 1/2 teaspoons pumpkin pie spice |
1/8 teaspoon salt |
1 teaspoon vanilla |
2 cups cool whip, thawed |
Directions:
1. In a small saucepan melt margarine.
2. Remove from heat,stir in cookies,sugar.
3. Press into a 9 pie plate, refrigerate until set.
4. In a large bowl, combine all filling ingredientsexcept whipped topping, blend until smooth.
5. Fold whipped topping into into pumpkin mixture.
6. Pour into crust,freeze several hours or until firm.
7. Let stand 15 minutes before serving.
|
|