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Prep Time: 10 Minutes Cook Time: 470 Minutes |
Ready In: 480 Minutes Servings: 4 |
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Free recipe from Gooseberry Patch! Ingredients:
1/4 cup margarine, melted |
1 1/2 cups gingersnap cookies, crushed |
1 (15 ounce) can pumpkin |
1 pint vanilla ice cream, softened |
1 cup powdered sugar |
1 teaspoon pumpkin pie spice |
1 (8 ounce) container frozen whipped topping, thawed |
Directions:
1. Stir margarine and cookie crumbs together; press into an ungreased 9 pie plate. Refrigerate.
2. Combine pumpkin, ice cream, powdered sugar and spice; blend until smooth. Fold in whipped topping; pour into crust. Freeze for several hours; let stand at room temperature for 20 to 25 minutes before serving.
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