Pumpkin Pumpkin Frosty Squares
Vanessa "Nikita" Milare
4 cvanilla ice cream
1-1/4 choney maid graham cracker crumbs
1/4 cbutter, melted
1 ccanned pumpkin( not pumpkin pie mix)
1/2 cbrown sugar, lightly packed
1/2 tspcinnamon, ground
1/2 tspginger, ground
1/4 tspfreshly grated nutmeg
How to Make Pumpkin Pumpkin Frosty Squares
- First letthe ice cream stand at room temperature for bout 30 to 45 mins. Then in a small bowl mix the crackers & butter together but reserve 2 to 3 Tbsp. crumbs mixture. In a ungreased 8 or 9 inch square pan. Press remaining crumb mixture firmly & evenly over the bottom of the pan.
- Next in a large bowl beat the remaining ingredients with a whisk until well blended. Then stir in the ice cream with a spoon. Then spread over the crumb mixture. Sprinkle the reserved crumb mixture over the top.
- Then freeze uncovered for at least 4 hours or until topis firm,then covera & return tothe freezer. Let stand at room temperature for about 15 to 20 mins before cutting.