I lost the original recipe but found one that reminds me of Grandma's.
This was a favorite dish at Thanksgiving and she would put it in
her aluminum 9x13 cake pan which I now have.
Spray the 9x13 pan.
Combine 2 2/3 cups crushed gingersnaps with 3 Tablespoons melted butter.
Spread half of the crumbs (1 1/3 cup) in bottom of pan.
Combine 2 quarts of softened vanilla ice cream with the following mixture:
1 cup canned pumpkin
1 cup brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
1/8 tsp. cloves
Whisk together and then whisk with ice cream and spread in pan.
Sprinkle remaining crumbs on top.
Freeze immediately.
Let thaw for a little while before serving.
Makes 24 pieces.
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