Frosty Pumpkin Dessert

Mandy Ficker

32 gingersnap cookies, finely chopped (1 2/3 cups crumbs) 1/4 cup butter or margarine, melted 1 container (1/2 gallon) vanilla ice cream, divided* 2 1/2 cups thawed, frozen whipped topping, divided 2/3 cup toffee bits (you can leave these out, they're hard to find) 1 cup solid pack pumpkin 1/3 cup packed brown sugar 1 1/2 teaspoons Pantry Cinnamon Plus Spice Blend OR Pumpkin pie spice 1. Chop cookies. Melt butter. Stir in crumbs. Firmly press crumb mixture onto bottom of Springform Pan. Place in freezer. 2. Scoop half of the ice cream into a bowl. Place in refrigerator 10 minutes to soften. 3. Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust. Freeze until firm, about 1hour. 4. Place remaining ice cream in refrigerator for 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar and spice blend in bowl. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours of overnight. 5. When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Garnish each serving with whipped topping and sprinkle with additional spice blend, if desired. Number Of Servings:16 Servings Preparation Time:Prep time: 30 minutes Freeze time: 8 hours