Pumpkin Squares

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Ingredients: 
1 gal Blue Bell Vanilla ice cream
1 can Pumpkin – any brand
25-30 Ginger Snap cookies – crushed finely
1 container Cool Whip
½ cup sugar
4 Tbsp. butter
1 – 2 tsp. cinnamon
dash Nutmeg
1 - 2 cups chopped pecans

Directions:

  1. Saute the crushed Ginger Snaps in 4 Tbs. butter – this is your crust
  2. Pour into a 9 x 13 baking dish and cool in freezer for 15-20 min.
  3. While the crust is cooling, pour softened ice cream into a large mixing bowl.
  4. Add the pumpkin and Cool Whip and mix all together.
  5. Add the sugar and the cinnamon to the ice cream mixture.
  6. Pour the ice cream mixture over the crust and top with pecans and nutmeg.
  7. Cover and freeze for several hours.

From my Grandmother Margaret               

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