Recipe by Jo
"Because I am not too fond of pumpkin pies, I use this instead for holidays."
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1 1/2 cups
graham cracker crumbs
1 (15 ounce) can
vanilla ice cream, softened
I found this recipe right before my friend's "friendsgiving dinner" last week. It was cheap and simple to make. It was a huge hit that night and I'm hoping I get the same reactions from my family tomorrow night!
This was AWESOME!!! I've made it twice now. The first time I followed the recipe because I believe in following a recipe before making revisions.
The second time I made it I used Ginger Snap cookies instead of Graham Crackers and used pumpkin ice cream from a local dairy farm instead of vanilla. Since I thougth it might be over powering in flavor (due to the pumpkin ice cream) I omitted nutmeg and cloves. This was WONDERFUL!!! A taste sensation!
I made this a little differently by not adding ice-cream in the pumpkin mixture because I wanted the deeper color. Nice dessert.
Very good! I didn't do the whipped topping listed here (just did Cool Whip) and it was very good! Like pumpkin pie ice cream cake, basically!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Parfait by Jo
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 183
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