| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Frozen, Desserts |
12 |
Servings |
INGREDIENTS
| 32 |
|
Ginger snaps cookies (abt 2 " in diameter) |
| 1 |
c |
Canned pumpkin |
| 1/2 |
c |
Brown sugar; firmly packed |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ginger |
| 1/4 |
ts |
Nutmeg |
| 1 |
qt |
Vanilla ice cream; softened |
| 1/2 |
c |
Pecans |
INSTRUCTIONS
Place 1/2 of cookies in bottom of 9x9x2 in pan. Mix ingredients, except ice
cream and nuts. Add to ice cream, mixing thoroughly. Pour 1/2 mixture over
cookies and cover with ice cream mixture. Sprinkle with pecans. Cover pan
with waxed paper or foil and freeze until firm. Cut into about 3x2 in
servings, top with whipped cream and a large pecan. Serves 12. Add and
orange slice or canned pumpkin to top for garnish.
Recipe by: Sarah Elizabeth Barton Posted to TNT - Prodigy's Recipe Exchange
Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jul 23, 1997
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”