Frozen Pumpkin Dessert
Adapted From: Momma K
Ingredients
16 ounce Pumpkin
1 cup Sugar
1 tsp Salt
1 tsp Ginger
1 tsp Cinnamon
1/2 tsp Nutmeg
1 cup Pecans (chopped; optional)
1/2 gallon Vanilla Ice Cream (softened)
36 Ginger Snaps (or vanilla wafers)
Directions
Mix together pumpkin, sugar, salt, ginger, cinnamon, nutmeg and nuts.
Fold in softened ice cream.
Line 9 x 13 inch cake pan with 18 ginger snaps.
Top with half of the pumpkin mixture.
Add another layer of 18 ginger snaps.
Top with remaining pumpkin mixture.
Freeze 5 hours.
Serve with a dollop of whipped cream OR top each piece with a pecan half and serve as is.
Katie Dishes - ???
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