FROSTY GINGER PUMPKIN SQUARES
Great for a Fall treat! This is a fairly simple recipe and everyone who tried it thought it was fantastic (except of course for those who don't like pumpkin!). Cook time is freezing time.
Provided by ReeLani
Categories Bar Cookie
Time 4h20m
Yield 1 pan
Number Of Ingredients 11
Steps:
- In a bowl combine the melted butter and crushed graham crackers and gingersnaps.
- Press half of the crumb mixture in an ungreased 9x13" baking dish or pan.
- In a bowl combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg, and then add nuts.
- Gently fold the pumpkin mixture into the softened ice cream.
- Spread over the crumb mixture in the pan.
- Sprinkle the other half of the crumb mixture over the top.
- Return to the freezer for several hours.
- Let sit out about 10 minutes before slicing and serving.
Nutrition Facts : Calories 5736, Fat 281.4, SaturatedFat 122.3, Cholesterol 628.9, Sodium 5586.6, Carbohydrate 768.3, Fiber 38.3, Sugar 535, Protein 82.7
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