Recipe By : Sarah Elizabeth Barton
Serving Size : 12 Preparation Time :0:00
Categories : Frozen Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ginger snaps cookies (abt 2 " in diameter)
1 cup canned pumpkin
1/2 cup brown sugar -- firmly packed
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 quart vanilla ice cream -- softened
1/2 cup pecans
Place 1/2 of cookies in bottom of 9x9x2 in pan. Mix ingredients,
except ice cream and nuts. Add to ice cream, mixing thoroughly. Pour
1/2 mixture over cookies and cover with ice cream mixture. Sprinkle
with pecans. Cover pan with waxed paper or foil and freeze until firm.
Cut into about 3x2 in servings, top with whipped cream and a large
pecan. Serves 12. Add and orange slice or canned pumpkin to top for
garnish.
