12 ginger snaps
12 vanilla wafers
1 half gallon vanilla ice cream slightly softened
1 cup canned pumpkin
¼ cup sugar
¼ tsp. salt
½ tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg
Pecans (optional)
Crush ginger snaps and vanilla wafers together. Form a crust on the bottom of a 9x13 casserole dish with mixture.
Combine the rest of the ingredients except the pecans. Spread on top of crust. Top with pecans.
Freeze several hours before serving.
No comments:
Post a Comment