Frozen Pumpkin Dessert Squares
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Solid pack pumpkin||16 Ounce (1 Can, Libby's)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Vanilla ice cream||1 Quart, softened|
|Whipped cream||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Toasted coconut||2 Tablespoon|
Mix crumbs with sugar and butter.
Press into bottom of 9-inch square pan.
Combine pumpkin with brown sugar, salt and spices.
Fold in ice cream.
Pour into crumb-lined pan.
Cover; freeze until firm.
Take out of freezer about 20 minutes before serving.
Cut into squares; top each square with whipped cream and toasted coconut.