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Gingersnap Pumpkin Ice Cream Squares Recipe

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Gingersnap Pumpkin Ice Cream Squares
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Ingredients
10
Count
Nutrition
456
Calories
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Ingredients:

Directions:

  1. Combine first 6 ingredients
  2. Fold in chopped pecans
  3. In large mixing bowl., fold pumpkin mixture into ice cream
  4. Line bottom of 13x9x2 pan with half of gingersnaps
  5. Top with half of ice cream mixture
  6. Repeat layers
  7. Freeze until firm( about 5 hours)
  8. Cut into squares
  9. Garnish with whipped cream and pecan halves
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 456.25 Kcal (1910 kJ)
Calories from fat 231.02 Kcal
% Daily Value*
Total Fat 25.67g 39%
Cholesterol 52.39mg 17%
Sodium 321.02mg 13%
Potassium 413.83mg 9%
Total Carbs 52.58g 18%
Sugars 36.81g 147%
Dietary Fiber 3.78g 15%
Protein 7.48g 15%
Vitamin C 2.5mg 4%
Vitamin A 0.3mg 9%
Iron 1.7mg 9%
Calcium 184.5mg 18%
Amount Per 100 g
Calories 244.85 Kcal (1025 kJ)
Calories from fat 123.98 Kcal
% Daily Value*
Total Fat 13.78g 39%
Cholesterol 28.12mg 17%
Sodium 172.28mg 13%
Potassium 222.09mg 9%
Total Carbs 28.22g 18%
Sugars 19.75g 147%
Dietary Fiber 2.03g 15%
Protein 4.01g 15%
Vitamin C 1.3mg 4%
Vitamin A 0.2mg 9%
Iron 0.9mg 9%
Calcium 99mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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