Name: Pumpkin Ice Cream Pie
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Ingredients: 3 Heath candy bars (1.4 ounces each), crushed, divided; 3 cups vanilla ice cream, softened, divided; 1 chocolate crumb crust (9 inches); 1/2 cup canned pumpkin; 2 tablespoons sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg

This pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust. While it's perfect for a Halloween party, this make-ahead dessert is delicious any time of year.

Chocolate crumb crust (9 inches)

Chocolate crumb crust (9 inches): Combine 1-1/2 cups finely crushed chocolate wafers (about 30 wafers) and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 until set, 6-8 minutes. Cool on a wire rack before filling.

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Pumpkin Ice Cream Pie

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Yield:8 servings

Prep:10 min

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Ingredients

3 Heath candy bars (1.4 ounces each), crushed, divided
3 cups vanilla ice cream, softened, divided
1 chocolate crumb crust (9 inches)
1/2 cup canned pumpkin
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

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Directions

Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm.

In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining 1 cup ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months.
Remove from the freezer 10-15 minutes before serving.