Ingredients
- 1 package cinnamon graham crackers
- 1/2 gallon vanilla ice cream, softened
- 1 lb. can pumpkin
- 1 cup sugar
- 1 tsp. salt
- 1 tsp. pumpkin spice
- 1 cup chopped pecans
Directions
Line a 9x13 inch pan with aluminum foil, leaving long flaps at the end. Then break the cinnamon graham crackers in half and line the pan with the crackers. Sift together the ice cream, pumpkin, sugar, salt, pumpkin spice, and pecans. Pour pumpkin mixture into pan and place another layer of graham crackers on top. Place in freezer overnight or until firm. To serve, leave at room temperature about 5 minutes and remove from the pan by grasping the aluminum flaps. Cut into squares. Serves 12 to 15.
By Robin from Washington, IA
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