Pumpkin Frosty Dessert Recipes

Steps:

• Spread yogurt into crust. Freeze for 30 minutes. , Meanwhile, in a bowl, combine the pumpkin, sugar, pumpkin pie spice, salt and ginger. Fold in whipped topping. Spoon over frozen yogurt. Freeze for 6 hours or overnight. Remove from the freezer 20 minutes before cutting. If desired, sprinkle with additional pumpkin pie spice.

Steps:

• Let ice cream stand at room temperature 30 to 45 minutes to soften.
• Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.
• In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.
• Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.

Steps:

• In a large bowl, combine the butter, graham crackers and gingersnaps. Press two-thirds of the crumb mixture into an ungreased 13x9-in. dish. , In a large bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.

Steps:

• In a small bowl, combine the first five ingredients. Set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 7-9 minutes or until crust just begins to brown. Cool on a wire rack., In a large bowl, combine the frosting, pumpkin, sour cream, cinnamon, ginger and cloves. Fold in whipped topping. Spoon into crust. Sprinkle with the reserved crumb mixture. Refrigerate for at least 4 hours before serving.

Steps:

• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, brandy and spice; beat until well blended.
• Remove 1/2 cup of the whipped topping; place in small bowl. Cover and refrigerate for later use. Gently stir remaining whipped topping and the almonds into pumpkin mixture. Pour into 9-inch square pan.
• Freeze 4 hours or until firm. Top with the reserved 1/2 cup whipped topping.

Steps:

• 1. First letthe ice cream stand at room temperature for bout 30 to 45 mins. Then in a small bowl mix the crackers & butter together but reserve 2 to 3 Tbsp. crumbs mixture. In a ungreased 8 or 9 inch square pan. Press remaining crumb mixture firmly & evenly over the bottom of the pan.
• 2. Next in a large bowl beat the remaining ingredients with a whisk until well blended. Then stir in the ice cream with a spoon. Then spread over the crumb mixture. Sprinkle the reserved crumb mixture over the top.
• 3. Then freeze uncovered for at least 4 hours or until topis firm,then covera & return tothe freezer. Let stand at room temperature for about 15 to 20 mins before cutting.

Steps:

• Stir melted butter into crumbs and press mixture onto bottom of a springform pan.
• Place in freezer.
• Scoop half of the ice cream into a bowl and place in refrigerator 10 minutes to soften.
• Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended.
• Spread evenly over crust.
• Place in freezer about 1 hour, until firm.
• Scoop remaining ice cream into bowl and place in refrigerator 10 minutes to soften.
• Meanwhile, mix pumpkin, brown sugar and spice together.
• Mix softened ice cream into pumpkin mixture, just until blended.
• Spread evenly over ice cream layer in springform pan.
• Freeze until very firm, about 8 hours or overnight.
• When ready to serve, place dessert in refrigerator 20 minutes for easier slicing.
• Run a knife around outside collar of pan to loosen and remove collar.
• Smooth sides with a knife or spreader.
• For a lovely presentation, fill a pastry bag with remaining whipped topping and pipe rosettes all around outer edge of top.
• If you don't want to get fancy, just dollop topping on each serving.
• Dust whipped topping with a light sprinkle of pumpkin pie spice, if desired.