I brought this to Thanksgiving this year per a reccomendation from one of the mommies in our Playgroup - she didn't dissapoint. It got rave reviews! I even came downstairs to a dirty dish this morning - evidence that the hubby enjoyed a piece after I went to bed last night. For those of you that know him - this is a common occurence after I make any sort of dessert at this house!
32 gingersnap cookies – finely chopped (about 1 1/3 cup)
1/4 cup butter or margarine – melted
1/2 gallon container of 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
1/2 teaspoons pumpkin pie spice
Place 1/2 of vanilla ice cream in the fridge to begin softening.
Begin by chopping cookies with a food processor or by placing in a zip-lock bag (I'd use 2) and rolling/beating with a rolling pin. Place butter in a micro-wave safe bowl; microwave on HIGH for 30-40 seconds or until melted. Stir into the cookie crumbs. Firmly press crumb mixture onto bottom of 9x9 pan. Place in freezer.
Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust. Freeze until firm (about 1 hour).
Place remaining ice cream in the fridge 10 minutes to soften. Meanwhile mix pumpkin, brown sugar, and spice 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 over night)
When ready to serve – place dessert in fridge for about 20 minutes for easier slicing. Garnish with more whipped cream and sprinkle with extra pie spice (go lightly!) and extra toffee bits if desired.
No comments:
Post a Comment