Recipe - Easy Frosty Pumpkin Pie

CRUST
One fourth cup Margarine
1 One half cup Crushed ginersnap cookies

FILLING
1 cn Pumpkin (16 oz.)
1 pn Vanilla ice cream softened
2 cups
1 cup Powdered sugar
1 One half teaspoon Pumpkin pie spice
1/8 teaspoon Salt
1 teaspoon Vanilla
2 cup Frozen whipped topping,
Thawed

Directions

CRUST; Melt margarine in small sauce pan. Remove from heat; stir in crushed
cookies. Press mixture evenly in bottom and up sides of a 9 inch pie pan;
refrigerate. FILLING; In Large bowl combine all filling ingredients except
whipped topping; blend until smooth. Fold whipped topping into pumpkin
mixture. Pour into pie crust lined pan. Freeze for several hours or until
firm. (For longer storage, cover tightly with foil) Before serving let
stand at room temperature at least 15 minutes. Garnish as desired source
holiday baking and gifts pilsbury monthly submitted by marina

Posted to TNT Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com
on Aug 12, 1997