Pumpkin Ice Cream Torte with Ginger Crust

Pumpkin Ice Cream Torte with Ginger Crust Ingredients

8 ounces Crisp gingersnap cookies crushed	1 1/4 cups Caramel ice cream topping
2 tablespoons Sugar	1 quart Vanilla ice cream softened
3 tablespoons Butter or marg. melted	1 cup Hot fudge sauce or choc. sauce
1 15 oz can Pumpkin chilled	Candied walnuts
2 teaspoons Pumpkin pie spice

Instructions for Pumpkin Ice Cream Torte with Ginger Crust

Put crushed cookies into 9 " cheesecake pan with removable rim. (1 3/4 cup total). add sugar and butter, mix. Press over bottom and 1 inch of sides.
Bake crust at 325 oven until lightly browned. 10-12 min. Let cool 5 min. then chill or freeze until cold. 5-10 min.
In a chilled large bowl, mix pumpkin, pumpkin pie spice, and 1/4 of the caramel topping, until smooth. Add ice cream and mix until blended.
Working quickly, spoon about a third of the ice cream mixture into the cold crust. Drizzle with 2 T caramel topping and 2 T fudge sauce. Sprinkle 1/2 candied walnuts on top, Freeze until solid. about 5 hours, then cover and freeze up to 1 week.

Main Ingredient: PumpkinCuisine: American

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