This frosty treat features two ice cream layers--chocolate chip and pumpkin. It's a novel approach for a Thanksgiving pie or a refreshing dessert on a summer night.

Source: Family Circle

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Recipe Summary

prep:
15 mins
freeze:
6 hrs or overnight
bake:
10 mins at 350°
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Ingredients

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Directions

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  • Heat oven to 350 degrees F.

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  • In food processor, pulse graham crackers to form fine crumbs. Add butter and 1 tablespoon of the sugar; pulse to moisten crumbs. Press into bottom and up sides of a 9-inch deep-dish pie plate.

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  • Bake at 350 degrees F for 10 minutes. Remove to a rack; cool completely.

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  • Spread the softened chocolate chip ice cream over the bottom of the cooled crust. Freeze until hardened, about 3 hours.

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  • In a medium-size bowl, mix together the vanilla ice cream, pumpkin and remaining tablespoon of cinnamon sugar. Spread over the top of the frozen chocolate chip layer. Freeze 3 hours or overnight.

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  • To serve, garnish with chocolate curls if desired. If frozen overnight, let stand at room temperature for 15 minutes before serving. Makes 8 servings.

Nutrition Facts

381 calories; total fat 23g; saturated fat 13g; cholesterol 96mg; sodium 139mg; carbohydrates 38g; fiber 2g; protein 5g.

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