Pumpkin Ice Cream Squares
Recipe By: Posted again to r.f.c. by Barb Schaller
Yield: 9 servings

1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
1 can pumpkin (16 oz.)
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 quart vanilla ice cream softened
Whipped cream
Pecans

Mix crumbs with sugar and butter. Press into bottom of 9² square pan.
Combine pumpkin with sugar, salt and spices. Fold in ice cream (mixture
is quite soupy). Pour into pan. Cover and freeze until firm. Cut into
squares about 20 minutes before serving. Top with whipped cream and
pecans, if desired.
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-Barb, Mother Superior, HOSSSPoJ
Guess who's on the cover of the December issue of
Creating Keepsakes magazine. La Twerp, that's who!