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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Although it looks like you fussed, this pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust. This make-ahead dessert is delicious any time of year, reports Suzanne McKinley of Lyons, Georgia. Ingredients:
3 heath candy bars (1.4 ounces each), crushed, divided |
3 cups vanilla ice cream, softened, divided |
1 chocolate crumb crust (9 inches) |
1/2 cup canned pumpkin |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
Directions:
1. Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm.
2. In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months.
3. Remove from the freezer 10-15 minutes before serving. Yield: 8 servings.
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