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| DAZZELING PUMPKIN DESSERT | |
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CRUST: 1 1/2 c. crushed ginger snaps 1/3 c. melted butter Mix and bake at 350 degrees for 10-15 minutes in a 9 x 13 inch pan. Let cool. Soften 1 quart vanilla ice cream and pour over crust. Freeze. 3/4 c. sugar 1 1/2 tsp. pumpkin pie spice Mix these 3 ingredients together. Whip 1 cup whipping cream and 1/2 teaspoon vanilla. Blend in pumpkin mixture and freeze. Heat 1 jar of butterscotch caramel fudge sauce when ready to serve and drizzle over each piece. | |
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