CRUST
1/4 c Margarine
1 1/2 c Crushed ginersnap cookies
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FILLING
1 cn Pumpkin (16 oz.)
1 pn Vanilla ice cream softened
2 cups
1 c Powdered sugar
1 1/2 t Pumpkin pie spice
1/8 t Salt
1 t Vanilla
2 c Frozen whipped topping,
Thawed
Directions
CRUST;
Melt margarine in small sauce pan. Remove from heat; stir in crushed
cookies. Press mixture evenly in bottom and up sides of a 9 inch pie
pan; refrigerate.
FILLING;
In Large bowl combine all filling ingredients except whipped topping;
blend until smooth. Fold whipped topping into pumpkin mixture. Pour
into pie crust lined pan. Freeze for several hours or until firm.
(For longer storage, cover tightly with foil) Before serving let
stand at room temperature at least 15 minutes. Garnish as desired
source holiday baking and gifts pilsbury monthly
submitted by marina
