|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Frozen Pumpkin Dessert |
|
Serves: 8 Print this Recipe1/2 cup graham cracker crumbs 2 teaspoons margarine melted 1 cup pumpkins canned 1/2 cup sugar 1 1/4 teaspoons pumpkin pie spice 1 quart vanilla ice cream softened * See note below. * (Note: This recipe in the other products calls for "gingersnaps" instead of "graham cracker crumbs".) Lightly coat an 8-inch square baking dish with non-stick cooking spray. Mix the crumbs with margarine. Evenly pat the crumbs into the bottom of the dish. Stir pumpkin, sugar, and pumpkin pie spice in a medium bowl until well blended. Stir ice cream in a large bowl until smooth, but not melted. Stir in the pumpkin mixture just until well blended. Carefully pour into baking dish. Place plastic wrap directly on the surface. Cover dish with foil. Freeze at least 4 hours. To serve, cut into squares with a sharp knife. (Make at least 5 hours or up to 1 week before serving.) This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Mocha Cream Dessert Frozen Pumpkin Dessert |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
