Sunday, December 1, 2013

Frozen Pumpkin Dessert

Naiyana Harrison

I had this dessert recently at a Church activity. It was delicious!!!

2 c. graham cracker crumbs
1/2 c. melted butter

Combine together and press into a 9x13 pan. Freeze.

Once crust is frozen, spread 1-1/2 quarts of softened vanilla ice cream over the crust.

In a large bowl combine:
2 c. canned pumpkin
3/4 t. salt
3/4 t. ginger
3/4 t. cinnamon
1/4 t. nutmeg
1-3/4 c. sugar

Fold in 1/3 of a 12 oz. tub of whipped topping into the pumpkin mixture. Spread on top of the softened ice cream. Freeze.

When ready to serve, top with remaining whipped topping and chopped, toasted pecans.

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