Frosty Pumpkin Squares

By Jaxson

Ingredients

• 1 quart (4 cups) vanilla ice cream
• 1 1/4 cups graham cracker crumbs (about 16 squares)
• 1/4 cup butter or margarine, melted
• 1 cup canned pumpkin (not pumpkin pie mix)
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Details

Servings 1
Cooking time 285mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Let ice cream stand at room temperature 30 to 45 minutes to soften.

2
Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.

3
In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.

4
Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.