Frosty Ginger Pumpkin Squares Recipes

Steps:

• In a large bowl, combine the butter, graham crackers and gingersnaps. Press two-thirds of the crumb mixture into an ungreased 13x9-in. dish. , In a large bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.

Steps:

• In a bowl, combine the butter and crushed graham crackers and gingersnaps. Press half of the crumb mixture into an ungreased 13-in. x 9-in. x 2-in. dish. In a bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.

Steps:

• In a bowl, combine the butter and crushed graham crackers and gingersnaps. Press half of the crumb mixture into an ungreased 13-in. x 9-in. x 2-in. dish. In a bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.

Steps:

• Let ice cream stand at room temperature 30 to 45 minutes to soften.
• Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.
• In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.
• Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.

Steps:

• In a bowl combine the melted butter and crushed graham crackers and gingersnaps.
• Press half of the crumb mixture in an ungreased 9x13" baking dish or pan.
• In a bowl combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg, and then add nuts.
• Gently fold the pumpkin mixture into the softened ice cream.
• Spread over the crumb mixture in the pan.
• Sprinkle the other half of the crumb mixture over the top.
• Return to the freezer for several hours.
• Let sit out about 10 minutes before slicing and serving.

Steps:

• Mix crumbs, walnuts and butter in small bowl.
• Reserve 2 tablespoons for garnish.
• Press onto bottom of foil-lined 8-inch square pan and refrigerate.
• Pour milk into large bowl.
• Add pudding mixes, pumpkin and spice.
• Beat with wire whisk 2 minutes or until well blended.
• Gently stir in 2-1/4 cups of the whipped topping and spread over crust.
• Freeze 4 hours or until firm.
• Let stand at room temperature 10 minutes or until dessert can be easily cut.
• Cut into squares and garnish with remaining whipped topping and sprinkle with reserved crumbs.
• For easy snacking, wrap frozen squares individually and freeze.
• Take out as desired for quick snacks.