Frosty Pumpkin Dessert

Name: Frosty Pumpkin Dessert
Yield: 16 servings
Ingredients: 32 gingersnap cookies, finely chopped (1 1/3 cups crumbs); 1/4 cup butter or margarine, melted; 1 container (1/2 gallon) vanilla ice cream, divided; 2 1/2 cups thawed, frozen whipped topping, divided; 2/3 cup toffee bits; 1 cup solid pack pumpkin; 1/3 cup packed brown sugar; 1 1/2 teaspoons pumpkin pie spice

The flavors of this frozen dessert may remind you of autumn, but after one taste, you'll want to serve it all year long.

Ingredients

32 gingersnap cookies, finely chopped (1 1/3 cups crumbs)
1/4 cup butter or margarine, melted
1 container (1/2 gallon) vanilla ice cream, divided
2 1/2 cups thawed, frozen whipped topping, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice

Directions

Chop cookies with Food Chopper. Place butter in Small Micro-Cooker®; microwave on HIGH 30-40 seconds or until melted. Stir in crumbs. Firmly press crumb mixture onto bottom of Springform Pan. Place in freezer.
Scoop half of the ice cream into Classic Batter Bowl using Ice Cream Scoop. 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 using All-Purpose Spreader. Freeze until firm, about 1 hour.
Place remaining ice cream in refrigerator 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar and spice blend in batter bowl. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours or overnight.
When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Fill Easy Accent® Decorator with remaining whipped topping. Run Utility Knife around outside of dessert; remove collar from springform pan. Smooth sides with spreader. Cut dessert into wedges. Garnish each serving with whipped topping and sprinkle with additional spice blend, if desired.

Yield:

16 servings

Nutrients per serving:

Calories 320, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 39 g, Protein 4 g, Sodium 180 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1 starch, 1 1/2 fruit, 3 fat (2 1/2 carb)

Cook's Tips:

Toffee bits can be found in the baking aisle of most supermarkets.

This dessert can be made days in advance and frozen.

To make cutting this frozen dessert easier, dip the Utility Knife into warm water and wipe it dry after cutting each wedge.

This delightful dessert fits any season but is especially well suited for a Thanksgiving feast. Serve with orange spiced tea or freshly brewed coffee.