Frosty Pumpkin Dessert

By pcoates

Ingredients

• 32 gingersnaps finely chopped, (1 1/3 cups)
• 1/4 cup butter or margarine, melted
• 1 container (1/2 gallon) vanilla ice cream, divided
• 1 1/2 cups thawed, frozen shipped topping, divided
• 2/3 cup toffee bits
• 1 cup solid pack pumpkin
• 1/3 cup packed brown sugar
• 1 1/2 tsp. cinnamon

Details

Servings 16

Preparation

Step 1

Chop cookies. Melt butter and stir in cookie crumbs. Press crumb mixture onto the bottom of a Springform Pan.

Scoop half of the ice cream into a bowl and let soften. 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 an hour.

Soften remaining ice cream. Meanwhile, mix pumpkin, brown sugar and cinnamon. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer.

Freeze until firm, about 8 hours or overnight.

When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Run a knife around the outside of dessert. Cut dessert into sedges. Garnish each serving sith whipped topping and sprinkle with spice blend mixture if desired.