Frosty Pumpkin Squares

Posted on by pamalee
Frosty Pumpkin Squares
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Ingredients
  1. 1
  2. quart (4 cups) vanilla ice cream
  3. 1 1/4
  4. cups graham cracker crumbs (about 16 squares)
  5. 1/4
  6. cup butter or margarine, melted
  7. 1
  8. cup canned pumpkin (not pumpkin pie mix)
  9. 1/2
  10. cup packed brown sugar
  11. 1/2
  12. teaspoon salt
  13. 1/2
  14. teaspoon ground cinnamon
  15. 1/2
  16. teaspoon ground ginger
  17. 1/4
  18. teaspoon ground nutmeg
Instructions
  1. 1 Let ice cream stand at room temperature 30 to 45 minutes to soften.
  2. 2 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.
  3. 3 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.
  4. 4 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.
Notes
  1. This is a great make-ahead recipe. Prepare and freeze up to 2 weeks before. For easy cutting, let stand at room temperature for 15 to 20 minutes.
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