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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 16 |
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Better than pumpkin pie, this dessert will really wow them! It looks so professional and is easy to make. Another bonus is that it is made a day ahead. 'Cook time' is actually 'freeze time'. Ingredients:
32 gingersnap cookies, finely crushed (1 1/3 cups crumbs) |
1/4 cup butter or 1/4 cup margarine, melted |
1 (1/2 gallon) container vanilla ice cream, divided |
2 1/2 cups frozen whipped topping, thawed and divided |
2/3 cup toffee pieces |
1 cup solid pack pumpkin |
1/3 cup brown sugar, packed |
1 1/2 teaspoons pumpkin pie spice |
Directions:
1. Stir melted butter into crumbs and press mixture onto bottom of a springform pan.
2. Place in freezer.
3. Scoop half of the ice cream into a bowl and place in refrigerator 10 minutes to soften.
4. Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended.
5. Spread evenly over crust.
6. Place in freezer about 1 hour, until firm.
7. Scoop remaining ice cream into bowl and place in refrigerator 10 minutes to soften.
8. Meanwhile, mix pumpkin, brown sugar and spice together.
9. Mix softened ice cream into pumpkin mixture, just until blended.
10. Spread evenly over ice cream layer in springform pan.
11. Freeze until very firm, about 8 hours or overnight.
12. When ready to serve, place dessert in refrigerator 20 minutes for easier slicing.
13. Run a knife around outside collar of pan to loosen and remove collar.
14. Smooth sides with a knife or spreader.
15. For a lovely presentation, fill a pastry bag with remaining whipped topping and pipe rosettes all around outer edge of top.
16. If you don't want to get fancy, just dollop topping on each serving.
17. Dust whipped topping with a light sprinkle of pumpkin pie spice, if desired.
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