Frosty Pumpkin Dessert

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 16
• 32 gingersnap cookies, finely crushed (1 1/3 cups crumbs)
• 1/4 cup butter or 1/4 cup margarine, melted
• 1 (1/2 gallon) container vanilla ice cream, divided
• 2 1/2 cups frozen whipped topping, thawed and divided
• 2/3 cup toffee pieces
• 1 cup solid pack pumpkin
• 1/3 cup brown sugar, packed
• 1 1/2 teaspoons pumpkin pie spice

Recipe

• 1 stir melted butter into crumbs and press mixture onto bottom of a springform pan.
• 2 place in freezer.
• 3 scoop half of the ice cream into a bowl and place in refrigerator 10 minutes to soften.
• 4 fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended.
• 5 spread evenly over crust.
• 6 place in freezer about 1 hour, until firm.
• 7 scoop remaining ice cream into bowl and place in refrigerator 10 minutes to soften.
• 8 meanwhile, mix pumpkin, brown sugar and spice together.
• 9 mix softened ice cream into pumpkin mixture, just until blended.
• 10 spread evenly over ice cream layer in springform pan.
• 11 freeze until very firm, about 8 hours or overnight.
• 12 when ready to serve, place dessert in refrigerator 20 minutes for easier slicing.
• 13 run a knife around outside collar of pan to loosen and remove collar.
• 14 smooth sides with a knife or spreader.
• 15 for a lovely presentation, fill a pastry bag with remaining whipped topping and pipe rosettes all around outer edge of top.
• 16 if you don't want to get fancy, just dollop topping on each serving.
• 17 dust whipped topping with a light sprinkle of pumpkin pie spice, if desired.