Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

A wonderful fall dessert--perfect for Thanksgiving! Cooking time is freezing time.

Ingredients Nutrition


  1. Crust: Combine butter and crumbs and press into a 8x8 inch baking pan. Bake at 350 degrees for 10 minutes. Cool completely.
  2. Filling: Combine all ingredients, except ice cream, and mix well. Fold in softened ice cream and spread evenly over crust.
  3. Freeze at least 2 hours. Remove from freezer 10 minutes before serving.
  4. Garnish with whip cream if desired.
Most Helpful

Delicious! Made it for Thanksgiving '08, and was fantastic. Everyone loved it. Loved the gingersnap crust.

Tams' Kitchen October 20, 2008

This was an excellent dessert-and so easy. I used gluten free ginger snaps. I made this for my husband and a friend that has celiac disease. I cut it into squares and kept in freezer and it was wonderful to have a quick gluten free dessert on hand!

JanV December 28, 2007

I made this for Thanksgiving last year and it was all the rave. I too used cinnamon grahams because that is what I had on hand. If I do make it again this year, I will do the same. Really enjoyed this, it's a definite keeper! Thanks so much Pamela!

Juleskees November 18, 2007