Last year, my friend Jamie made the most delicious pumpkin dessert I have ever had. It was a pumpkin ice cream pie that many of my friends couldn’t stop talking about. It was so good, I had to ask for the recipe and it was too good to keep it all to myself. Enjoy.
1 container vanilla ice cream
32 Ginger Snap cookies
2/3 cup Toffee bits
1 cup Pumpkin puree’
2/3 cup Brown sugar
2 Tsp. Pumpkin pie spice or cinnamon
1 container of defrosted cool whip
¼ cup Butter or margarine
8” or 9” Spring form pan
1st, Crush the 32 cookies finely in a Ziploc bag, mix with melted ¼ cup of butter, and press into bottom of pan. Place in freezer for about 30 minutes.
2nd, scoop out half of the vanilla ice cream and let sit in mixing bowl for about 10 minutes till soft. Then, mix with 1 cup of cool whip and toffee bits until they are well blended. Spread over cookie crust and freeze for 1 hour.
3rd, Soften left over ice cream, mix together pumpkin puree’, spices, and brown sugar. Then blend together with softened vanilla ice cream. Mix well and spread as top layer. Freeze for 8 hours.