Pumpkin Pie Ice Cream Cake by Melissa Mix Hart
Crust:
1 cup ginger snap cookie crumbsÂ
1 cup crushed pecans
1/4 cup melted butter.
-press into a 10″ spring-form pan
-bake 10 min at 350 oF
-when done, drizzle with 1/2 jar carmel or butterscotch sundae sauce.
Cake:
14 ounce can of pumpkin pie filling
1.65 litre Butter Pecan or Pecan Pie flavour ice cream
-place ice cream in refrigerator for about 1/2 h to soften.
-mix ice cream and pie filing well.
-pour on top of cooled crust.
-freeze over night.
-in the morning pour on the rest of the carmel sauce onto the top of cake and smooth into a circle.
-pipe tuffs of whip cream along the edges of cake.
-remove spring-form pan and serve.
* I invented this recipe for Mistaya’s birthday because pumpkin pie Blizzards are her favorite treat. It turned out perfectly and it was delicious!
Johan
Does the recovering sugar addict try to curb the craving by enticing others into sinning…
mmmmm…. looks good
Caroline
I am impressed – you invented this!!! Inspring
Melissa Mix Hart
Yes Johan…I am guilty as charged.
Thanks Caroline!
Sandra
It was delicious! great job melissa.