|
|
DESSERTS: FROZEN TREATS
Gingersnap Crumble Pumpkin Parfaits
|
Gingersnap Crumble Pumpkin Parfaits |
|
|
|
Easy prep and
pure flavors...
|
|
|
|
GINGERSNAP CRUMBLE: |
|
|
1½
cups |
|
crushed gingersnaps (about 30
gingersnaps) |
|
|
¼
cup |
|
butter, melted
|
|
|
|
|
PARFAITS: |
|
|
1
quart |
|
vanilla ice cream |
|
|
15
oz |
|
can
solid packed pumpkin |
|
|
2
Tbs |
|
packed brown sugar |
|
|
1½
tsp |
|
pumpkin pie spice |
|
|
½
tsp |
|
salt |
|
|
1
cup |
|
whipping cream, whipped |
|
|
|
|
additional pumpkin pie spice |
|
|
|
|
refrigerated pie crust, melted butter,
sugar |
|
|
|
|
|
|
1 |
Prepare
crumble: In a small bowl, stir together
gingersnaps and butter. Stir just until crumbs
are coated. |
|
2 |
Place ice
cream in refrigerator for 20-30 minutes or until
just softened. In a large bowl combine pumpkin,
brown sugar, pumpkin pie spice, and salt. Stir
ice cream to soften; fold into pumpkin mixture.
Cover and freeze 20 minutes or until pumpkin
mixture holds its shape when heaped with a
spoon. |
|
3 |
Spoon ice
cream into parfait glasses; sprinkle with
crumble. Cover and freeze until firm (4 hours to
48 hours). |
|
4 |
Before
serving, top with whipped cream and a *leaf
pastry cutout*. Sprinkle with additional pumpkin
pie spice. |
|
|
|
|
Servings: 10 |
|
|
|
Cooking Tips |
|
*To prepare leaf
cutouts, spread out refrigerated pie crust and cut with
small leave cookie cutters. Draw detail on leaf with tip
of sharp knife. Brush with melted butter and sprinkle
with sugar. Bake at 350 degrees F. until lightly
browned. |
|
|
|
Recipe Source |
|
Better Homes and Gardens |
|
|
|
|
|
|
|
PRINT this
Recipe
RATE this Recipe
|
|
