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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
By Carol Wu (Guest Post)
04/17/2006
I don't know why you would need a cup of sugar in addition to the ice cream. Maybe a small amount!
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