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Results 51 - 60 of 90 for pumpkin vanilla ice cream
Put a 9 inch pie pan into the freezer. Allow ice cream to stand at room temperature ... For filling combine pumpkin, sugar, ginger and cinnamon ... Serves: 6 to 8.
Sift together sugar, flour, salt, ... eggs; beat well. Add sifted ingredients and pumpkin. Bake 30 minutes at 350 degrees. Mix and beat with mixer.
A special for Thanksgiving. 1. Stir ice cream just to soften; quickly fold ... freeze. 2. Mix pumpkin with sugar, salt, ground ginger, ... Fold in whipped cream.
Combine above ingredients with 1 quart soft vanilla ice cream. Put in prepared pie shell or graham cracker crust. Freeze until solid.
Prepare mixture for ginger snap ... Remove from freezer a few minutes before cutting; cut into squares. If desired, garnish with whipped cream.
In medium mixing bowl, combine ... cutting; cut into squares. Garnish with whipped cream, if desired. Recipe can be doubled. Use a 9x13 inch pan.
Soften ice cream and mix all above together ... make 150 calories disappear. Choose ice milk for an even greater reduction in calories and fat.
Mix together and press into ... squares, about 20 minutes before serving. Top with whipped cream and pecans if desired. Makes 9 (3 inch) squares.
Combine all ingredients except gingersnaps. Line 13x9 pan with 18 of the gingersnaps, then 1/2 of the mixture; then cover with 18 more ...
Mix above together. Line bottom ... side). Add 1/2 ice cream mixture. Add another layer of ... ice cream. Freeze 5 hours. Top with whipped cream.
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