Submitted by Florence Madsen
Ingredients:
For the crust:
2 1/2 c. gingersnap crumbs
1/2 c. melted butter
For the filling:
1/2 gal. softened vanilla or butter pecan ice cream
2 lbs. pumpkin (1 large can)
2/3 c. brown sugar
1 t. salt
1 t. cinnamon
1 t. ginger
1 t. cloves
caramel and fudge toppings
chopped and toasted pecans
Directions:
1. Mix together crust ingredients. Press onto bottom and sides of a springform pan or a 9-by-13 pan.
2. Mix together all filling ingredients. Pour 1/3 mixture into crust. Drizzle with caramel sauce and fudge sauce. Sprinkle with toasted pecans. Repeat twice more.
3. Cover and freeze at least 8 hours or up to 1 week. Let stand at room temperature for 20 minutes before serving.
Serves 12-15
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