As I frequently mention, I am not a dessert person. With my salt and starch addictions, I’d rather use those calories for another bowl of pasta most of the time. This dessert, however, reminded me why sometimes sweet is the way to go.
Judy made this for Brantley Thanksgiving 2K11, and it was so good that everyone insisted on having their own slice. And this was on top of the four course meal we’d already had (and the FatFest The Chef and I had already been a part of that morning with the Akins), so that speaks to the crazy-goodness of this.
The pumpkin and spices make this great and seasonal, but the tangy ice cream and nutty crunch keep it fresh and lively. And let’s be honest: it’s just downright gorgeous to look at.
8 oz ginger snap cookies
2 tbsp sugar
3 tbsp butter, melted
1 can pumpkin, chilled
2 tsp pumpkin pie spice
1 qt vanilla ice cream
1 1/4 cup caramel ice cream topping
1 cup fudge sauce or chocolate ice cream topping
- Preheat oven to 325.
- Crush cookies and mix with sugar and melted butter.
- Press mixture in bottom and sides of a springform pan.
- Bake for 10-12 minutes, then chill or freeze.
- Mix pumpkin pie spice, pumpkin and 1/4 cup caramel topping. Blend til smooth,then add ice cream.
- Working quickly, layer ice cream mixture with caramel and fudge toppings and walnuts, and then drizzle more caramel and fudge on top. (I used more than a quart of ice cream and more toppings, so it depends somewhat on the size of your pan.)
- Chill until firm, pop out of pan and slice.