Ingredients
- 2 whipped topping (frozen)
- 1 1/2 ginersnap cookies (crushed)
- 1 filling
- 200 gr powdered sugar
- 55 gr margarine
- 8 gr pumpkin pie spice
- 4 gr vanilla
- 1 ml vanilla ice cream softened
- 1 gr salt
- 1 package pumpkin
CRUST; Melt margarine in small sauce pan. Remove from heat; stir in crushed cookies. Press mixture evenly in bottom and up sides of a 23 cm 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 source holiday baking and gifts pilsbury monthly submitted by marina
