Frosty Pumpkin Dessert Recipes

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:

• Spread yogurt into crust. Freeze for 30 minutes. , Meanwhile, in a bowl, combine the pumpkin, sugar, pumpkin pie spice, salt and ginger. Fold in whipped topping. Spoon over frozen yogurt. Freeze for 6 hours or overnight. Remove from the freezer 20 minutes before cutting. If desired, sprinkle with additional pumpkin pie spice.

Steps:

• In a large bowl, combine pumpkin, sugar, vanilla, salt, ginger, nutmeg and cloves. Fold in ice cream. Transfer to a greased 13x9-in. dish. Sprinkle with walnuts. , Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Cut into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
• Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
• In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.
• In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.
• Bake 45 to 50 minutes, until top is golden.

Steps:

• Stir melted butter into crumbs and press mixture onto bottom of a springform pan.
• Place in freezer.
• Scoop half of the ice cream into a bowl and place in refrigerator 10 minutes to soften.
• Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended.
• Spread evenly over crust.
• Place in freezer about 1 hour, until firm.
• Scoop remaining ice cream into bowl and place in refrigerator 10 minutes to soften.
• Meanwhile, mix pumpkin, brown sugar and spice together.
• Mix softened ice cream into pumpkin mixture, just until blended.
• Spread evenly over ice cream layer in springform pan.
• Freeze until very firm, about 8 hours or overnight.
• When ready to serve, place dessert in refrigerator 20 minutes for easier slicing.
• Run a knife around outside collar of pan to loosen and remove collar.
• Smooth sides with a knife or spreader.
• For a lovely presentation, fill a pastry bag with remaining whipped topping and pipe rosettes all around outer edge of top.
• If you don't want to get fancy, just dollop topping on each serving.
• Dust whipped topping with a light sprinkle of pumpkin pie spice, if desired.

Steps:

• Crust: Combine butter and crumbs and press into a 8x8 inch baking pan. Bake at 350 degrees for 10 minutes. Cool completely.
• Filling: Combine all ingredients, except ice cream, and mix well. Fold in softened ice cream and spread evenly over crust.
• Freeze at least 2 hours. Remove from freezer 10 minutes before serving.
• Garnish with whip cream if desired.