Difficutly: very easy
Time: 15 Min
Portion: 8 servings
Ingredients:
CRUST:
1/4 cup margarine
1 1/2 cup crushed gingersnap cookies
FILLING:
1 can pumpkin (16 oz.)
1 pint vanilla ice cream softened (2 cups)
1 cup powdered sugar
1 1/2 tsp pumpkin pie spice
1/8 tsp salt
1 tsp vanilla
2 cups frozen whipped topping, thawed
Directions:
CRUST: Melt margarine in small sauce pan. Remove from heat; stir in crushed cookies. Press mixture evenly in bottom and up sides of a 9 inch pie pan; refrigerate.
FILLING: In Large bowl combine all filling ingredients except whipped topping; blend until smooth. Fold whipped topping into pumpkin mixture. Pour into pie crust lined pan. Freeze for several hours or until firm. (For longer storage, cover tightly with foil) Before serving let stand at room temperature at least 15 minutes. Garnish as desired