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Pumpkin Ice Cream Delight
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1-1/2 cups pumpkin pie filling
1/3 cup sugar
1 teaspoon vanilla extract
1 quart vanilla ice cream, softened
1 cup chopped pecans, toasted
In a large bowl, combine the pie filling, sugar and vanilla. Fold in
ice cream. Transfer to a greased 8-in. square dish. Cover and freeze
for 3-4 hours or until firm. Scoop into individual bowls. Sprinkle
with pecans.
Yield: 8 servings.
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Printed from tasteofhome.com Jul 9, 2008Copyright Reiman Media Group, Inc © 2008 |