|Pumpkin Butternut & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
Results 1 - 10 of 30 for pumpkin ice cream desserts
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Mix first 3 ... ingredients, EXCEPT the pumpkin and ice cream, cook over ... for a 13"x9" pan; double filling and use 1 1/2 times the recipe for the crust.
Combine pumpkin, sugar, spices ... mixture into soft ice cream. Line bottom ... gingersnaps on then rest of topping. Put in freezer. Serve topped with whip cream.
Fold pumpkin and spices into the softened ice cream. Place ginger ... Cool Whip and crushed pecans. Makes approximately 18 servings. Very good, but rich.
Combine crushed ginger ... Stir together the pumpkin, sugar and spices; blend with softened ice cream. Pour on ... from freezer 10 minutes before cutting.
Mix above together. Fold in 1 cup cream whipped or 1 ... inch layer of ice cream. Cut a ... these slices on top of crust. Add the pumpkin filling and freeze.
Combine pumpkin, brown sugar, salt and spices. Stir ice cream to soften, then ... into the graham cracker crust. Freeze until firm. Garnish with pecans.
Put in baked graham cracker crust and freeze.
Combine all ingredients except gingersnaps. Line 13x9 pan with 18 of the gingersnaps, then 1/2 of the mixture; then cover with 18 more gingersnaps, ...
Mix all ingredients ... crust. Place the dessert in the freezer until you are ready to serve the ... is best to make the dessert the day before serving.
Mix all ingredients. ... Freeze at least 5 hours. Remove from freezer 20 minutes before serving. Cut in squares and top with Cool Whip and whipped cream.
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