CRUST
1/4 c Margarine
1 1/2 c Crushed ginersnap cookies
FILLING
1 cn Pumpkin (16 oz.)
1 pn Vanilla ice cream softened
2 cups
1 c Powdered sugar
1 1/2 ts Pumpkin pie spice
1/8 ts Salt
1 ts Vanilla
2 c 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
Yields
10 Servings