Frosty Ginger Pumpkin Squares

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• 1/4 cup butter or 1/4 cup margarine, melted
• 1 cup crushed graham cracker (approx 16 squares)
• 1 cup crushed gingersnaps (approx 18 cookies)
• 2 cups canned pumpkin (not pumpkin pie mix)
• 1 cup sugar
• 1/2-1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 2 quarts vanilla ice cream, softened

Recipe

• 1 in a bowl combine the melted butter and crushed graham crackers and gingersnaps.
• 2 press half of the crumb mixture in an ungreased 9x13" baking dish or pan.
• 3 in a bowl combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg, and then add nuts.
• 4 gently fold the pumpkin mixture into the softened ice cream.
• 5 spread over the crumb mixture in the pan.
• 6 sprinkle the other half of the crumb mixture over the top.
• 7 return to the freezer for several hours.
• 8 let sit out about 10 minutes before slicing and serving.