Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDesserts - Ice Cream Pumpkin Squares
Famous Authors (View All Authors)
Desserts - Ice Cream Pumpkin Squares Post by :graycode Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3262

Click below to download : Desserts - Ice Cream Pumpkin Squares (Format : PDF)

Desserts - Ice Cream Pumpkin Squares

1 pound can pumpkin
1 cup sugar
1 cup chopped walnuts or pecans
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 quarts maple nut ice cream -- softened
Crushed gingersnaps
1 cup whipped topping
1/4 cup chopped nuts


Combine pumpkin, sugar, chopped walnuts or pecans, spices and salt; fold in the softened ice cream. Line a buttered 9x13-inch baking pan with gingersnap crumbs, a layer of pumpkin-ice cream mixture, crumbs and rest of pumpkin mixture. Cover with foil and freeze until firm. Cut into squares; top with whipped topping and sprinkle with a few chopped nuts.

Serves 12
If you like this book please share to your friends :
NEXT BOOKS

Desserts - Frozen -  Ice Cream Samdwich Dessert Desserts - Frozen - Ice Cream Samdwich Dessert

Desserts - Frozen -  Ice Cream Samdwich Dessert
Cool Whip toasted almonds Layer ice cream sandwiches in 9 x 13 dish. Poke holes in ice cream sandwiches and drizzle with kaluha. Top with Cool Whip. Cover and freeze overnight. Let thaw for 30 minutes. Sprinkle with almonds and cut to serve.
PREVIOUS BOOKS

Desserts - Ice Cream Pudding Desserts - Ice Cream Pudding

Desserts - Ice Cream Pudding
1/2 box Town House style crackers, crushed 1/2 cup butter, melted1 (3 oz) box instant vanilla pudding (4-serving-size)1 (3 oz) box instant butterscotch pudding (4-serving-size)1 1/2 cups milk1 (12 oz) carton whipped topping1/2 gallon vanilla ice cream, softenedMix butter and cracker crumbs together, reserving 1/2 cup crumbs. Press the crumbs, except for the reserved, into a 9 x 13 pan. Beat the milk and pudding together. Fold in the whipped topping. Add the ice cream. Spread in pan. Top with reserved crumbs. Freeze until serving time.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT