Shelly's Recipe

FROSTY PUMPKIN DESSERT

Category: Frozen Desserts

32 gingersnap cookies, finely chopped (1 1/3 cups crumbs)
1/4 cup butter, melted
1/2 gallon vanilla ice cream, divided
2 1/2 cups whipped topping, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 1/2 tsp cinnamon

Combine cookie crumbs and butter and press mixture onto bottom of springform pan. Place in freezer. Scoop half of ice cream into a bowl and place in refrigerator 10 minutes to soften. Fold 1 cup whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust and return to freezer for 1 hour. Place remaining ice cream in refrigerator 10 minutes to soften.

Mix pumpkin, brown sugar and cinnamon in another bowl. Mix in ice cream until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hour or overnight.

When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Decorate top with remaining whipped topping. Run a knife around outside of dessert; remove collar from springform pan. Smooth sides with spreader. Cut into wedges.