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Easy Frost Pumpkin Pie

MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Dessert
Recipe Preparation Level: easy
    Easy Frost Pumpkin Pie

    1/4 c Margarine
    1 1/2 c Crushed ginersnap cookies
    1 cn Pumpkin (16 oz.)
    2 cups Vanilla ice cream softened
    1 c Powdered sugar
    1 1/2 ts Pumpkin pie spice
    1/8 ts Salt
    2 c Frozen whipped topping, Thawed 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.
    In a large bowl combine the pumpkin, ice cream, sugar, pumpkin pie spice, and
    salt.; 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.

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