-CRUST-
1/4 c Margarine
1 1/2 c Crushed ginersnap cookies
FILLING
1 cn Pumpkin (16 oz.)
1 pn Vanilla ice cream softened
-2 cups
1 c Powdered sugar
1 1/2 ts Pumpkin pie spice
1/8 ts Salt
1 ts Vanilla
2 c Frozen whipped topping,
Thawed
Directions
CRUST; Melt margarine in small sauce pan. Remove from heat; stir in crushed
cookies. Press mixture evenly in bottom and up sides of a 9 inch pie pan;
refrigerate. FILLING; In Large bowl combine all filling ingredients except
whipped topping; blend until smooth. Fold whipped topping into pumpkin
mixture. Pour into pie crust lined pan. Freeze for several hours or until
firm. (For longer storage, cover tightly with foil) Before serving let
stand at room temperature at least 15 minutes. Garnish as desired
Yields
10 Servings