Snappy frozen pumpkin dessert

 
                       Snappy  Frozen Pumpkin Dessert
 
 Recipe By     : Sarah Elizabeth Barton
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Frozen Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   32                    ginger snaps cookies (abt 2 " in diameter)
    1      cup           canned pumpkin
      1/2  cup           brown sugar -- firmly packed
      1/2  teaspoon      salt
      1/2  teaspoon      cinnamon
      1/2  teaspoon      ginger
      1/4  teaspoon      nutmeg
    1      quart         vanilla ice cream -- softened
      1/2  cup           pecans
 
 Place 1/2 of cookies in bottom of 9x9x2 in pan. Mix ingredients, 
 except ice cream and nuts. Add to ice cream, mixing thoroughly. Pour 
 1/2 mixture over cookies and cover with ice cream mixture. Sprinkle 
 with pecans. Cover pan with waxed paper or foil and freeze until firm.
  Cut into about 3x2 in servings, top with whipped cream and a large 
 pecan. Serves 12.  Add and orange slice or canned pumpkin to top for 
 garnish.
 
 
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