Monday, March 31, 2014

Frozen Pumpkin Dessert

Ice cream is awesome. It's so amazing. Whoever invented it should get a gold star. This dessert is the perfect fall ice cream dessert. I love it.

Frozen Pumpkin Dessert
1 box gingersnap cookies
1/2 cup butter, melted
1 1/2 gallon pumpkin ice cream
1 8 ounce whipped cream
caramel topping

Crush 1/2 box of the cookies. Mix well with the butter. Place in 9x13 pan, pressing down lightly. Mix softened ice cream and cool whip together. Pour on top of cookie mixture and freeze overnight. Freeze with other 1/2 box of crushed cookies. Top with caramel topping before serving.

Recipe Source: Meghan Warren

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