Frosty Ginger Pumpkin Squares |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Great for a Fall treat! This is a fairly simple recipe and everyone who tried it thought it was fantastic (except of course for those who don't like pumpkin!). Cook time is freezing time. Ingredients:
1/4 cup butter or 1/4 cup margarine, melted |
1 cup crushed graham cracker (approx 16 squares) |
1 cup crushed gingersnaps (approx 18 cookies) |
2 cups canned pumpkin (not pumpkin pie mix) |
1 cup sugar |
1/2-1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1 cup chopped walnuts |
2 quarts vanilla ice cream, softened |
Directions:
1. In a bowl combine the melted butter and crushed graham crackers and gingersnaps.
2. Press half of the crumb mixture in an ungreased 9x13 baking dish or pan.
3. In a bowl combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg, and then add nuts.
4. Gently fold the pumpkin mixture into the softened ice cream.
5. Spread over the crumb mixture in the pan.
6. Sprinkle the other half of the crumb mixture over the top.
7. Return to the freezer for several hours.
8. Let sit out about 10 minutes before slicing and serving.
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