Results 51 - 57 of 57 for ice cream pumpkin pie

Previous  1  2  3  4  5  6  

Beat together sugar and oil. Mix in eggs and pumpkin. Stir in dry ingredients. ... Cool. Frost with cream cheese icing. Cream butter and ... Spread evenly over cake.

Mix crumbs, sugar and butter. ... 13-inch pan. Combine pumpkin, brown sugar, salt and ... Fold in softened ice cream. Blend and pour over ... Keeps in freezer well.

Blend ice cream and pumpkin. Add instant pudding mix ... Pour into baked pie shell and chill at least 8 hours or overnight. Top with whipped cream.

Stir pumpkin and spices into softened ice cream. Return to container or mold and freeze until firm.

Prepare crust. Thoroughly mix pumpkin, sugar, salt and spices. Lightly blend in ice cream. Spread in pie shell. Freeze until firm. Garnish with whipped cream. 6-8 servings.

Mix first 4 ingredients together. Add milk. Fold ice cream in. Refreeze. You have to work fast. For a creamier ice cream, fold in thawed Cool Whip.

Line bottom of 9 x 13 inch pan with ginger snaps. Blend all ingredients and pour over bottom. Sprinkle more snaps on top, cover and freeze.

Previous  1  2  3  4  5  6  

 

Recipe Index