Naiyana Harrison
I had this dessert recently at a Church activity. It was delicious!!!
Crust:
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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