|
|
Category |
|
Desserts - Breads
|
Sub
Category |
|
None
|
Servings |
|
1 pie
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1C. Vanilla wafers (crushed)
|
|
1/4C. Butter (melted)
|
|
1/2 Gallon Vanilla Ice Cream (divided & softened)
|
|
1C. Cool Whip
|
|
1Pkg. Toffee bits
|
|
1 small can Pumpkin
|
|
1/3C. Brown sugar
|
|
2Tbs. Pumpkin Pie Spice
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Mix crushed wafers and butter. Press into bottom of a springform pan. Cool.
|
|
|
In first half of Vanilla ice cream, mix cool whip and toffee bits. Spread over crust and put in freezer while preparing the second half.
|
|
|
In second half of ice cream, mix pumpkin, brown sugar, and pumpkin pie spice. Add to springform pan. Freeze uncovered for 1 to 2 hours.
|
|
|
To store, cover with wax paper.
|
|
|
Originally Submitted
11/26/2012
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Pumpkin Ice Cream Pie recipe to your own private DesktopCookbook.
|