hites until foamy, add the cream of tartar, and beat until
wire rack.
Combine pumpkin and next 4 ingredients (through
Mix the pumpkin, spices and brown sugar together.
Fold in the softened ice cream.
Taste to adjust spices to your likings!
Freeze to desired consistency.
Allow the ice cream to melt in a large bowl till it is just a thick, soupy mixture.
Crush the entire package of Oreos in a food processor.
Mix the melted ice cream and the cool whip together.
Take a 9 by 13 pan and layer the Oreos and the ice cream mixture.
Start with the ice cream and then add Oreos then the ice cream and so on.
Put it in the freezer over night or at least 8 hours covered in plastic wrap and then serve with dribbled chocolate sauce on top.
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
Spoon ice cream into pie shell.
Freeze until firm.
In a medium bowl, combine pumpkin and spice mix well.
Add whipped cream topping and mix well.
Spoon pumpkin mixture over ice cream. Sprinkle peanuts on top.
Line pie shell with ice cream.
Make layer 1/2-inch thick. Place in freezer.
Blend together the pumpkin, sugar, nutmeg, ginger, cinnamon and salt.
Whip cream until stiff; fold into pumpkin mixture.
Spoon over ice cream in pie shell.
Return to freezer for at least 2 hours.
Let stand at room temperature 5 minutes before cutting.
Combine cookie crumbs with melted butter until evenly distributed.
Press mixture into the bottom and slightly up the sides of a 9\" springform pan.
Refrigerate 10-15 minutes.
Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
Place in freezer until hard.
Mix together pumpkin, sugar, cinnamon and nutmeg.
Whip cream until stiff and fold into pumpkin mixture.
Spoon over ice cream.
With back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
Freeze until firm.
inutes.
Filling: Spoon softened ice cream over chilled crust. Smooth surface
arge bowl, blend the vanilla ice cream, pumpkin and pumpkin pie spice. Spoon into
In large bowl, mix pumpkin, sugar, chopped nuts, salt, ginger, nutmeg and cinnamon until blended.
With spatula, fold in softened ice cream until well blended.
Arrange half of cookies in bottom of 13 x 9-inch pan.
Spoon half of ice cream mixture over cookies. Top with remaining cookies, then remaining ice cream mixture. Cover with plastic wrap and freeze until firm, at least 5 hours. When ready to serve, add Cool Whip to each square.
I cover it completely with Cool Whip, then cut into squares.
Mix crumbs with butter and sugar.
Press into the bottom of a 9-inch square pan.
Combine pumpkin with sugar, salt and spices. Fold in ice cream.
Pour into crumb-lined pan.
Cover.
Freeze until firm.
Cut into squares about 20 minutes before serving. Top with whipped cream and pecans.
Makes 9 (3-inch) squares.
Blend cookies, butter and sugar.
Press into 9-inch pie pan. Refrigerate for 10 to 15 minutes.
In large bowl, combine ice cream and cinnamon.
Spoon into chilled crust and freeze.
Combine brown sugar, ginger, cloves and pumpkin.
Blend well.
Fold in whipped topping.
Spoon over ice cream in crust.
Freeze 3 hours or until firm.
Let stand at room temperature for 15 to 20 minutes before serving.
Top with sauce.
(Cook caramel topping and pecans over medium heat, stir constantly.)
mall bowl, combine fl our, pumpkin pie spice, baking powder and
n a large bowl, combine pumpkin, brown sugar, salt, cinnamon, ginger
Mix crumbs, sugar and butter in bottom of 9-inch square pan. Combine pumpkin, sugar, salt and spices.
Fold in ice cream.
Pour over crumbs.
Cover.
Freeze.
Cut into squares 20 minutes before serving.
small bowl, combine flour, pumpkin pie spice, baking powder and
Place orange sherbet into large bowl. Fold in pumpkin until blended. Fold in ice cream and vanilla until blended.
Freeze until hard, at least 4 hours.
Soften ice cream.
Stir in pumpkin, brown sugar and pumpkin pie spice.
Freeze.
Makes a little over a quart.
Soften ice cream; mix with pumpkin and honey.
Add spices and pecans. Mix together well in large mixing bowl.
Pour into shell; freeze overnight.
Set out ten minutes before cutting.
Top with Cool Whip.