Pumpkin Gingerbread Surprise
|Miniature marshmallows||6 1⁄4 Ounce (1/2 Bag)|
|Gingersnaps||1 Cup (16 tbs)|
|Pumpkin ice cream||1 Quart|
|Pumpkin pie spice/Ground nutmeg||1 Teaspoon|
Melt butter in saucepan over low heat; slowly add marshmallows, stirring constantly until melted.
Divide gingersnaps among 4 serving bowls or dessert plates; top each serving with 1 scoop Dreyer's or Edy's Grand Pumpkin Ice Cream.
Spoon marshmallow mixture over ice cream; sprinkle with pumpkin pie spice.