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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Top with some toasted pumpkin seeds for an extra crunch. Ingredients:
1 (15 ounce) can pumpkin |
1 cup white sugar |
1 teaspoon salt |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 cup chopped pecans |
1/2 gallon vanilla ice cream, softened |
36 vanilla wafers |
Directions:
1. In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended.
2. Stir in pecans.
3. Fold in ice cream.
4. Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies.
5. Repeat layers.
6. Freeze until firm.
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