Frosty Pumpkin Squares
(from staceydan’s recipe box)
1 Serving (1 Serving)Calories 290(Calories from Fat 120),Total Fat 13g(Saturated Fat 7g,Trans Fat 1g),Cholesterol 40mg;Sodium 290mg;Total Carbohydrate 38g(Dietary Fiber 1g,Sugars 29g),Protein 3g
Prep time: 15 minutes
Cook time: 285 minutes
Serves 9 people
Categories: Dessert
Ingredients
- 1quart (4 cups) vanilla ice cream
- 1 1/4 cups graham cracker crumbs (about 16 squares)
- 1/4 cup butter or margarine, melted
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Directions
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Let ice cream stand at room temperature 30 to 45 minutes to soften.
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Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.
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In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.
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Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.