| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pies, Dessert, Holiday | 10 | Servings | |
INGREDIENTS
| 1/4 | c | Margarine |
| 1 1/2 | c | Crushed ginersnap cookies |
| 1 | cn | Pumpkin (16 oz.) |
| 1 | pn | Vanilla ice cream softened 2 cups |
| 1 | c | Powdered sugar |
| 1 1/2 | ts | Pumpkin pie spice |
| 1/8 | ts | Salt |
| 1 | ts | Vanilla |
| 2 | c | Frozen whipped topping, |
| Thawed |
INSTRUCTIONS
CRUST FILLING Directions CRUST; Melt margarine in small sauce pan. Remove from heat; stir in crushed cookies. Press mixture evenly in bottom and up sides of a 9 inch pie pan; refrigerate. FILLING; In Large bowl combine all filling ingredients except whipped topping; blend until smooth. Fold whipped topping into pumpkin mixture. Pour into pie crust lined pan. Freeze for several hours or until firm. (For longer storage, cover tightly with foil) Before serving let stand at room temperature at least 15 minutes. Garnish as desired source holiday baking and gifts pilsbury monthly submitted by marina Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com on Aug 12, 1997
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