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The flavors of the frozen dessert remind me of fall! It is just right for a bring-along treat for a potluck or dessert for a Thanksgiving meal. Either way, you'll get all the kudos...and it's really pretty easy to make!
- 32 gingersnap cookies, finely chopped (11/3 C crumbs)
- ¼ C butter, melted
- 1 half gallon vanilla ice cream, divided
- 2½ C thawed, frozen whipped topping, divided
- 2/3 C toffee bits
- 1 C solid pack pumpkin
- 1/3 C packed brown sugar
- 1½ tsp pumpkin pie spice
Directions: - Chop cookies. Melt butter. Stir in crumbs. Firmly press crumb mixture onto bottom of springform pan. Place in freezer.
- Scoop half of the ice cream into a medium (freezer safe) bowl. Place in refrigerator 10 minutes to soften.
- Fold 1 C of the whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust. Freeze until firm, about 1 hour.
- Place remaining ice cream in refrigerator 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar and spice blend in batter bowl. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours or overnight.
- When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Use a cake decorator (mine is the Easy Accent Decorator from Pampered Chef) to garnish top with big dollops of whipped cream. Sprinkle with additional spice blend (and I added some finely chopped gingersnaps here too). Run butter knife/spreader around outside of dessert; remove collar from springform pan. Smooth sides with spreader. Cut dessert into wedges.
- Enjoy!
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Just Desserts
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