August 28, 2011

Frozen Pumpkin Squares

If I were rating the absolute favorite Cook family recipes with 5 stars, this would be a 5 star! The one special request my hubby has each fall is a pan of these delicious frozen bars! They're cool and creamy-almost taste like ice cream, and they have a wonderful pumpkin and ginger flavor! All of my kids love them too-I always make a double or triple batch because they don't last long around here!

1-1/4 cups fine gingersnap crumbs
1/4 cup finely chopped walnuts
1/4 cup butter
1 cup cold milk
1 cup canned solid-pack pumpkin
1 teaspoon pumpkin pie spice*
1 package (6-serving size) Vanilla Instant Pudding and Pie Filling
3-1/2 cups (8-ounces) whipped topping

Combine crumbs, nuts and butter; mix well. Press firmly on bottom of 8-inch square pan. Chill for at least 15 minutes. Combine cold milk, pumpkin and spice in a bowl. Add pudding mix. With
electric mixer at low speed, beat until well blended, 1 to 2 minutes. Fold in 2-1/4 cups of the whipped topping. Spoon over crumb crust in pan. Freeze until firm, about 4 hours. When ready to serve, let stand at room temperature about 10 minutes. Cut into squares; garnish with remaining whipped topping and nuts, if desired. Store any leftover dessert in freezer. 9 servings

*In place of pumpkin pie spice, use 1/2 teaspoon cinnamon, and 1/4 teaspoon each ginger and nutmeg

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