FROSTY PUMPKIN SQUARES

Frosty Pumpkin Squares image

Pumpkin pie flavors blend beautifully with creamy vanilla ice cream.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h45m

Yield 9

Number Of Ingredients 9

Ingredients

1 quart (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

Steps:

Let ice cream stand at room temperature 30 to 45 minutes to soften.
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.
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.
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.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 29 g, TransFat 1 g