Gingersnap Pumpkin Ice Cream Squares |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
This is a great combination of flavors...From Food Editor's Favorites Click on my pumpkin photo.. Ingredients:
1 16 oz. canned pumpkin |
1 cup sugar |
1 tsp. salt |
1 tsp. ground ginger |
1 tsp. cinnamon |
1/2 tsp. nutmeg |
1 cup chopped pecans |
1/2 gallon vanilla ice cream |
36 gingersnaps |
whipped cream and pecan halves for garnish |
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
|
|