Ice Cream Pumpkin Dessert

By RogRot

Ingredients

• Crust:
• 2 c. graham cracker crumbs
• 4 Tbls. Sugar
• 1/2 c. melted butter
• 1 c. chopped nuts (optional -- but it would be much better with nuts!!)
• Filling:
• 2 1/2 c. pumpkin
• 2 1/3 c. sugar
• 1 tsp. Ginger
• 1 tsp. Cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. Cloves
• 1 tsp. Salt
• 2 c. whipped cream
• 1 qt. vanilla ice cream

Preparation

Step 1

Crust: Mix crust ingredients. Save 1 c. of crumbs for topping of dessert. Press remaining in 9 X 13 inch pan. Bake curst AND other 1 c. of crumbs for about 5 min. at 325º. Cool well.
Filling: Spread 1 quart of vanilla ice cream over cooled crust.
Mix first seven ingredients of filling together. Fold in whipped cream. Freeze until firm. Then spread layer of filling on ice cream. Sprinkle cooled reserved c. of baked crumbs on top of filling. Freeze. Remove from freezer about 10 min. before serving. This dessert doesn't need to be served completely frozen. Keeps in freezer for about 2 weeks (Ya, right!! Like it would last that long!!!).