On Wed, 27 Oct 2010 16:23:50 -0500, Melba's Jammin' wrote:

> Charlotte Blackmer's pumpkin cheesecake bars recipe reminded me of this:
>
> Pumpkin Ice Cream Squares
> Recipe By: Posted to r.f.c. by Barb Schaller, 10-27-2010
>
> Serving Size: 9
>
> 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.

I'm really tempted to try this recipe - I think the kidlette would enjoy
helping to make them (and enjoy scarfing them too) - only I'd have to use
what we call 'digestive biscuits' because graham crackers are not
available here. Of course I've never seen canned pumpkin sold here either
<laugh> but it's easy enough to make 'pureed pumpkin' from scratch. ;-)
Thanks for sharing.


--
Cheers
Chatty Cathy