*  Exported from  MasterCook II  *

                      Snappy  Frozen Pumpkin Dessert

Recipe By     : Sarah Elizabeth Barton
Serving Size  : 12   Preparation Time :0:00
Categories    : Frozen Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  32                    ginger snaps cookies (abt 2 " in diameter)
   1      cup           canned pumpkin
     1/2  cup           brown sugar -- firmly packed
     1/2  teaspoon      salt
     1/2  teaspoon      cinnamon
     1/2  teaspoon      ginger
     1/4  teaspoon      nutmeg
   1      quart         vanilla ice cream -- softened
     1/2  cup           pecans

Place 1/2 of cookies in bottom of 9x9x2 in pan. Mix ingredients, 
except ice cream and nuts. Add to ice cream, mixing thoroughly. Pour 
1/2 mixture over cookies and cover with ice cream mixture. Sprinkle 
with pecans. Cover pan with waxed paper or foil and freeze until firm.
 Cut into about 3x2 in servings, top with whipped cream and a large 
pecan. Serves 12.  Add and orange slice or canned pumpkin to top for 
garnish.


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