FROSTY PUMPKIN DESSERT
The flavors of this frozen dessert may remind you of autumn, but after one taste, you'll want to serve it all year long.
Yield 16 servings
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts :
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 PUMPKINETTES
I've used this recipe since the early '50s, when I picked it up at a seminar. I like to serve these for dessert or as special treats for Halloween. --Ella West Richmond, Virginia
Provided by Allrecipes Member
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a small mixing bowl, combine the pumpkin, sugar, molasses, salt, cinnamon and ginger; mix well. Fold in ice cream until smooth.
- Spoon into tart shells; sprinkle with pecans. Freeze for 1 hour or until serving. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 30.8 g, Cholesterol 11.1 mg, Fat 9.6 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 2.9 g, Sodium 224.9 mg, Sugar 19.7 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.
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