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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I found this recipe in a Schwans magazine. I have not tried this recipe, but I'm posting it for safe keeping for the kiddo's. Ingredients:
2 cups cinnamon ice cream, softened |
1/2 cup canned pumpkin |
1/4 cup sugar |
6 ounces graham cracker pie crust (6 mini crusts) |
6 nutter butter sandwich cookies (6 mini peanut shaped cookies) |
12 fruit, leathers |
white frosting (or decorator's gel) |
12 mini chocolate chips |
Directions:
1. Mix ice cream with pumpkin and sugar until well blended.
2. Transfer ice cream mix into the pie crusts. Cover with plastic wrap and freeze for 1 hour or overnight.
3. Press one cookie into each pie for the turkey heads.
4. Cut out 30 feather shapes for turkey's tail in 1-inch wide 3-inch long strips. Roll a toothpick at one end in all 30 pieces.
5. Use frosting to stick on mini chocolate chips as eyes and red fruit leather as wattles. Stick 5 feathers behind each cookie head when ready to serve.
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