Prep 30 mins
Cook 8 hrs
Better than pumpkin pie, this dessert will really "wow" them! It looks so professional and is easy to make. Another bonus is that it is made a day ahead. 'Cook time' is actually 'freeze time'.
- 32 gingersnap cookies, finely crushed (1 1/3 cups crumbs)
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 1 (1/2 gallon) container vanilla ice cream, divided
- 2 1⁄2 cups frozen whipped topping, thawed and divided
- 2⁄3 cup toffee pieces
- 1 cup solid pack pumpkin
- 1⁄3 cup brown sugar, packed
- 1 1⁄2 teaspoons pumpkin pie spice
- Stir melted butter into crumbs and press mixture onto bottom of a springform pan.
- Place in freezer.
- Scoop half of the ice cream into a bowl and place in refrigerator 10 minutes to soften.
- Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended.
- Spread evenly over crust.
- Place in freezer about 1 hour, until firm.
- Scoop remaining ice cream into bowl and place in refrigerator 10 minutes to soften.
- Meanwhile, mix pumpkin, brown sugar and spice together.
- Mix softened ice cream into pumpkin mixture, just until blended.
- Spread evenly over ice cream layer in springform pan.
- Freeze until very firm, about 8 hours or overnight.
- When ready to serve, place dessert in refrigerator 20 minutes for easier slicing.
- Run a knife around outside collar of pan to loosen and remove collar.
- Smooth sides with a knife or spreader.
- For a lovely presentation, fill a pastry bag with remaining whipped topping and pipe rosettes all around outer edge of top.
- If you don't want to get fancy, just dollop topping on each serving.
- Dust whipped topping with a light sprinkle of pumpkin pie spice, if desired.
You're absolutely right, Donna. This was the perfect holiday dessert because I made it well ahead of time, it was easy to decorate and therefore "impressive" and it tasted sooo good. If you're considering this recipe; go for it. It's wonderful.