PUMPKIN PUMPKIN FROSTY SQUARES
One year I bought lots of pumpkin pie mix & canned pumpkin. I dont know why,but I did & had to find new ways to use them. This is just one of the many ways you cam use it. I love this recipe because it can be made anytime of the year.
Provided by Vanessa "Nikita" Milare
Categories Other Desserts
Time 1h45m
Number Of Ingredients 9
Steps:
- 1. First letthe ice cream stand at room temperature for bout 30 to 45 mins. Then in a small bowl mix the crackers & butter together but reserve 2 to 3 Tbsp. crumbs mixture. In a ungreased 8 or 9 inch square pan. Press remaining crumb mixture firmly & evenly over the bottom of the pan.
- 2. Next in a large bowl beat the remaining ingredients with a whisk until well blended. Then stir in the ice cream with a spoon. Then spread over the crumb mixture. Sprinkle the reserved crumb mixture over the top.
- 3. Then freeze uncovered for at least 4 hours or until topis firm,then covera & return tothe freezer. Let stand at room temperature for about 15 to 20 mins before cutting.
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