Frosty Pumpkin Dessert

By MadtownMikey

The flavors of this frozen dessert may remind you of autumn, but after one taste, you'll want to serve it all year long.

Calories: 320; Total Fat: 17 g; Cholesterol: 40 mg; Carbs: 39 g; Protein: 4 g; Sodium: 180 mg; Fiber: less than 1 g

Ingredients

• 32 gingersnap cookies, finely chopped (1 1/3 cups crumbs)
• 1/4 ¼ cup butter or margarine, melted
• 1 container ( ½ gallon ) vanilla ice cream, divided
• 2 1/2 2 ½ cups thawed, frozen whipped topping, divided
• 2/3 toffee bits
• 1 cup solid pack pumpkin
• 1/3 cup packed brown sugar
• 1 1/2 1 ½ tsp cinnamon spice blend

Details

Servings 16
Preparation time 30mins
Cooking time 38mins

Preparation

Step 1

1. Chop cookies. Place butter in small microwaveable bowl; microwave on HIGH 30-40 secs or until melted. Stir in crumbs. Firmly press crumb mixture onto bottom of spring form pan. Place in freezer.
2. Scoop half of the ice cream into bowl. Place in refrigerator 10 to soften.
3. 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 1 hr.
4. Place remaining ice cream in refrigerator 10 mins to soften. Meanwhile, mix pumpkin, brown sugar and spice blend in batter bowl. 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.
5. When ready to serve, place dessert in refrigerator 20 mins for easier slicing, fill decorator with remaining whipped topping. Run knife around edge of dessert; remove collar from spring form pan. Smooth sides with spreader. Cut dessert into wedges. Garnish each serving with whipped topping and sprinkle with additional spice blend, if desired.