Description
Quick and easy freezable pumpkin dessert for the holidays. Serve with whipped cream.
Ingredients
- 2 cups canned pumpkin
- 1 cup white sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup chopped walnuts (Optional)
- ½ gallon vanilla ice cream, softened
- 36 gingersnap cookies, crushed
Instructions
- Combine pumpkin
- sugar
- salt
- cinnamon
- and nutmeg in a bowl; mix well and stir in walnuts.
- Place ice cream into a chilled bowl and gently fold in pumpkin mixture.
- Line the bottom of a 9×13-inch glass baking pan with 1/2 of the crushed cookies. Cover with 1/2 of the ice cream mixture. Top with remaining crushed cookies
- followed by remaining ice cream mixture. Freeze
- 8 hours to overnight. Cut into squares and serve.
Prep Time: 10 mins
Total Time: 8 hrs 10 mins
Servings: 15