Pumpkin Freeze With Ginger Snap Crust
INGREDIENTS:
Ingredients for crust:
1-14 ounce package Stauffer's Ginger Snaps
2/3 c. melted butter
Ingredients for filling:
1-15 ounce can pumpkin
3/4 c. brown sugar, packed
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
5 c. vanilla ice cream
Ingredients for pecan topping:
1/3 c. brown sugar, packed
2 tbsp. butter
3/4 c. coursely chopped pecans
Whipped topping, thawed
DIRECTIONS:
Blend ginger snaps in blender or food processor until it resembles texture of sugar. Mix in melted butter (reserving 1/3 cup for later use). Press into 10" springform pan (use of a rubber spatula is helpful with this). Place in freezer for at least 1/2 hour.
Remove ice cream from freezer for 10 minutes to soften slightly. Combine pumpkin, brown sugar, salt and spices in mixing bowl. Add ice cream and mix until fully blended. Pour into frozen ginger snap crust in pan. Level top with spatula and sprinkle remaining ginger snap/butter mixture uniformly over the top. Cover pan with alluminum foil. Place in freezer for at least 4 hours.
Mix brown sugar and butter in small glass bowl. Microwave for 2 minutes on high. Immediately mix in chopped pecans. Spread on waxed paper or parchment paper to cool. After it has cooled break apart into crumbles (using a knife if needed). Reserve in covered container while the dessert is freezing.
To serve, run a sharp knife around the inside edge of the springform pan. Break open the sides of the pan. Remove outer ring. Cut into 16 serving wedges. Place wedge on plate, top with a large scoop of whippd topping and sprinkle with a little pecan topping.
