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Pumpkin Ice Cream Cake Recipe

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This recipe for Pumpkin Ice Cream Cake, by , is from The Soren's Scrumptious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Stringfellow

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 cup graham cracker crumbs (about 15 squares)
cup butter or margarine, melted
1 () gallon container vanilla bean ice cream, divided
2 cups thawed, frozen whipped topping, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 tsps Cinnamon

Directions:
Directions:
1. Mix melted butter with graham cracker crumbs; press firmly into a springform pan. Place in freezer.

2. Scoop half the ice cream into a large mixing bowl. Place in refrigerator 10 minutes to soften.

3. Fold 1 cup frozen whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust. Freeze until firm; about 1 hour.

4. Place remaining ice cream in refrigerator 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar and cinnamon in large bowl. Scoop softened ice cream into pumpkin mixture; mix until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours or overnight.

5. When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Run a plastic knife around outside of dessert; remove collar from springform pan. Cut dessert into wedges. Garnish each serving with whipped topping and sprinkle with additional cinnamon, if desired.

Number Of Servings:
Number Of Servings:
16

 

 

 

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