Pumpkin Ice Cream Dessert 31 Jul 14








Pumpkin Ice Cream Dessert

1 – 16oz can pumpkin

1 cup sugar

1/4 tsp salt

1 tsp ginger

1 cup chopped nuts

1/2 gallon vanilla ice cream, softened

36 Gingersnaps

Combine all ingredients except Gingersnaps. Line a 9×13 inch pan with 18 of the Gingersnaps; then ½ of the mixture; then cover with 18 more Gingersnaps; then remaining of the mixture. Place in freezer until hardened. When ready to serve, let stand at room temperature 10-15 minutes. Cut in squares and serve.