FROSTY GINGER PUMPKIN SQUARES
My family loves getting together to sample good food. While pumpkin makes it perfect for the holidays, this ice cream dessert is requested year-round.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the butter, graham crackers and gingersnaps. Press two-thirds of the crumb mixture into an ungreased 13x9-in. dish. , In a large bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.
Nutrition Facts : Calories 351 calories, Fat 18g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 234mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
FROSTY GINGER PUMPKIN SQUARES
Great for a Fall treat! This is a fairly simple recipe and everyone who tried it thought it was fantastic (except of course for those who don't like pumpkin!). Cook time is freezing time.
Provided by ReeLani
Categories Bar Cookie
Time 4h20m
Yield 1 pan
Number Of Ingredients 11
Steps:
- In a bowl combine the melted butter and crushed graham crackers and gingersnaps.
- Press half of the crumb mixture in an ungreased 9x13" baking dish or pan.
- In a bowl combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg, and then add nuts.
- Gently fold the pumpkin mixture into the softened ice cream.
- Spread over the crumb mixture in the pan.
- Sprinkle the other half of the crumb mixture over the top.
- Return to the freezer for several hours.
- Let sit out about 10 minutes before slicing and serving.
Nutrition Facts : Calories 5736, Fat 281.4, SaturatedFat 122.3, Cholesterol 628.9, Sodium 5586.6, Carbohydrate 768.3, Fiber 38.3, Sugar 535, Protein 82.7
FROSTY GINGER PUMPKIN SQUARES
My family loves getting together to sample good food. While pumpkin makes it perfect for the holidays, this ice cream dessert is requested year-round.
Provided by Allrecipes Member
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- In a bowl, combine the butter and crushed graham crackers and gingersnaps. Press half of the crumb mixture into an ungreased 13-in. x 9-in. x 2-in. dish. In a bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 54.8 g, Cholesterol 48.9 mg, Fat 22.4 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 9.6 g, Sodium 356.6 mg, Sugar 42.7 g
FROSTY PUMPKIN SQUARES
Pumpkin pie flavors blend beautifully with creamy vanilla ice cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 9
Number Of Ingredients 9
Steps:
- Let ice cream stand at room temperature 30 to 45 minutes to soften.
- Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.
- In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.
- Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 29 g, TransFat 1 g
FROSTY GINGER PUMPKIN SQUARES
My family loves getting together to sample good food. While pumpkin makes it perfect for the holidays, this ice cream dessert is requested year-round.
Provided by Allrecipes Member
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- In a bowl, combine the butter and crushed graham crackers and gingersnaps. Press half of the crumb mixture into an ungreased 13-in. x 9-in. x 2-in. dish. In a bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 54.8 g, Cholesterol 48.9 mg, Fat 22.4 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 9.6 g, Sodium 356.6 mg, Sugar 42.7 g
FROSTY PUMPKIN SQUARES RECIPE
Provided by MooK
Number Of Ingredients 9
Steps:
- Let ice cream stand at room temperature 30 to 45 minutes to soften. Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom. In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top. Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.
PUMPKIN-GINGER BARS
Mmm! Enjoy classic frosted pumpkin bars made with the goodness of whole wheat flour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 48
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat bar ingredients with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Spread in pan.
- Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small bowl, beat cream cheese and butter on low speed until blended. Beat in 1/2 teaspoon vanilla. Gradually beat in powdered sugar, 1 cup at a time, and 1 to 2 tablespoons milk until frosting is smooth and spreadable. Frost cooled bars. Sprinkle with nutmeg. Refrigerate about 30 minutes or until set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 14 g, TransFat 0 g
FROSTY PUMPKIN PIE
Number Of Ingredients 6
Steps:
- 1. In large bowl stir together pumpkin, honey and spice. Stir in ice cream. Fold in whipped topping. Spread in crust. Freeze at least 4 hours or until firm.2. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.*NOTE: May substitute 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.
Nutrition Facts : Nutritional Facts Serves
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