EZ frosty pumpkin pie
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
Crust
- 1⁄4 cup margarine, melted
- 1 1⁄2 finely crushed gingersnap cookies
- 1⁄4 cup sugar
-
Filling
- 1 (16 ounce) can pumpkin
- 1 pint vanilla ice cream, softened
- 1 cup powdered sugar
- 1 1⁄2 teaspoons pumpkin pie spice
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla
- 2 cups Cool Whip, thawed
directions
- In a small saucepan melt margarine.
- Remove from heat,stir in cookies,sugar.
- Press into a 9" pie plate, refrigerate until set.
- In a large bowl, combine all filling ingredientsexcept whipped topping, blend until smooth.
- Fold whipped topping into into pumpkin mixture.
- Pour into crust,freeze several hours or until firm.
- Let stand 15 minutes before serving.
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RECIPE SUBMITTED BY
Jacqueline Edmond
Akron, Ohio
Just call me Jacki :) I love cooking & collecting recipes. One day I hope to open my own catering buisness.
I currently work in child nutrition, fun job.I am the day supervisor & head morning cook at the Summit Co. Juvenile Detention center.
I've been married for 21 years to my soulmate we have 3 sometimes wonderful kids, you know how teens can be LOL.
I had up until last year 2 retired racing greyhounds but cancer took them from me. Now we just have the fuzzy hissing twins( cats) which are just as fun.
I really enjoy this site alot and hope to find some good eats.