11/03/2010

Easy Ice Cream Pumpkin Pie Recipe

With Thanksgiving right around the corner, I figured that I would share my favorite recipe for this time of the year. Please keep in mind that I am not a baker, and will find the easy way out of any Susie Homemaker situation (although, I do love to cook). I think I got this recipe from a "Home-ec" class I took way back in high school. I might of tweaked it a little since then- but OMG it's soooooo good!

What You Need:
1 pint Vanilla Ice Cream
Libby's Easy Pumpkin Pie Mix (Oh yes, I am that lazy!)
I box Ginger Snap Cookies- you'll probably only end up using 1/2 a box.
1 Cup Butter

Now picture saying this in you Julia Child meets Miss Piggy voice:

  1. Take the pint of Vanilla Ice Cream and place in a large bowl. Set aside and let it melt a little.
  2. To make the crust: Take half a bag of Ginger Snap cookies and break them into tiny pieces. I usually put them in a large bowl and use a meat tenderizer to smash them. It's a good stress reliever.
  3. Melt butter and pour into Ginger Snap Cookie crumbs. Then place this crust concoction and spread it out evenly onto the bottom of a pie pan using a spatula.
  4. Now the fun part! I usually take my ice cream and the Easy (Lazy) Pumpkin Pie Mix and put it into a blender and blend together. But anyway you feel comfortable mixing these two ingredients together- go for it ;-)
  5. Poor the "Pumpkin Ice cream" onto the Ginger Snap Cookie crust.
  6. Cover and place into the freezer over night.
  7. Serve with whipped cream!
I am a visual person; once I make this yummy pie I will post a picture! I just had to share this Easy Recipe!

1 comment:

  1. I remember you made this pie one year at Michaels...it was very good!

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