Ingredients
Gingersnap Crust
- 1 cup fine gingersnap crumbs
- 1/4 cup sugar
- 1/4 cup melted margarine
Filling
- 1 envelope unflavored gelatin
- 1/4 cup water
- 1/2 cup canned pumpkin
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. nutmeg
- 1 tsp. vanilla
- 1 qt. vanilla ice cream
- whipped cream
Directions
For crust: combine gingersnap crumbs, sugar and margarine, reserving 1/3 cup for later use. Press into 8x8 inch baking dish.
For filling: Soften gelatin in cold water and combine with pumpkin, salt, cinnamon, ginger and nutmeg. Stir over low heat until gelatin is dissolved. Cool. In a chilled bowl stir ice cream until it softens. Add vanilla to pumpkin mixture and fold in ice cream. Spoon over crust. Sprinkle reserved crumbs on top. Freeze. Cut in squares and serve with whipped cream.
By Robin from Washington, IA
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