Frosty Pumpkin Dessert Ingredients 32 gingersnap cookies, finely chopped (1 1/3 cups crumbs) 1/4 cup butter or margarine, melted 1 container (1/2 gallon) vanilla ice cream, divided 2 1/2 cups thawed, frozen whipped topping, divided 2/3 cup toffee bits 1 cup solid pack pumpkin 1/3 cup packed brown sugar 1 1/2 teaspoons Cinnamon Plus® Spice Blend Directions 1. Chop cookies with . Place butter in ; microwave on HIGH 30-40 seconds or until melted. Stir in crumbs. Firmly press crumb mixture onto bottom of . Place in freezer. 2. Scoop half of the ice cream into using . Place in refrigerator 10 minutes to soften. 3. Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust using . Freeze until firm, about 1 hour. 4. Place remaining ice cream in refrigerator 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar and spice blend in batter bowl. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours or overnight. 5. When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Fill with remaining whipped topping. Run around outside of dessert; remove collar from springform pan. Smooth sides with spreader. Cut dessert into wedges. Garnish each serving with whipped topping and sprinkle with additional spice blend, if desired. Yield: 16 servings Nutrients per serving: Calories 320, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 39 g, Protein 4 g, Sodium 180 mg, Fiber less than 1 g U.S. Diabetic exchanges per serving: 1 starch, 1 1/2 fruit, 3 fat (2 1/2 carb) Cooks Tips: Toffee bits can be found in the baking aisle of most supermarkets. Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend, if desired. This dessert can be made days in advance and frozen. To make cutting this frozen dessert easier, dip the Utility Nnife into warm water and wipe it dry after cutting each wedge. This delightful dessert fits any season but is especially well suited for a Thanksgiving feast. Serve with orange spiced tea or freshly brewed coffee.
Posted on: Thu, 11 Dec 2014 20:29:45 +0000
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