Kids love ice cream all year round. Actually, so do I. So why not change up Thanksgiving with an ice cream and pumpkin recipe? The texture of ice cream and the taste of pumpkin make this an excellent addition to the pumpkin pie on the dessert table.
This recipe is from Pillsbury.com. Visit their site for more details about this recipe and additional photos.
Ingredients:
- 4 quarts vanilla ice cream
- 1 1/4 cups graham cracker crumbs
- 1/4 cup margarine, melted
- 1 cup canned pumpkin
- 1/2 cup packed brown sugar
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
Be sure to let the ice cream stand about 30 minutes to soften.
Mix cracker crumbs and melted butter. Set aside 2-3 tablespoons of the crumb mixture. In ungreased 9-inch square pan, press the rest of the crumb mixture firmly into bottom of pan.
In a separate large bowl, mix remaining ingredients with wire whisk. Be sure they are well mixed. Stir in ice cream with spoon, one cup at a time. Spread this ice cream mixture over crumb mixture in pan. Sprinkle reserved crumbs over top.
Freeze uncovered until the top of the dessert is firm (around 4 hours). Cover and return the dessert to the freezer. For easier cutting, let the dessert stand at room temperature 15 minutes before cutting.
I may link this to these parties.
I don’t need a kids table to make this!! Yum :o)
Oh yum! I am not sure who would eat more of this: the kids or my husband!
Sounds yummy!
This sounds wonderful! Pinning… and thanks for the link up!
Yummy! That sounds sooo good!
Thanks for linking to a Round Tuit!
Hope you have a fabulous week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/