Easy Frost Pumpkin Pie

Ingredients and Instructions

1/4 c Margarine

1 1/2 c Crushed gingersnap cookies

1 can Pumpkin (16 oz.)

2 cups Vanilla ice cream softened

1 c Powdered sugar

1 1/2 ts Pumpkin pie spice

1/8 ts Salt

2 c Frozen whipped topping, Thawed

Melt margarine in small sauce pan. Remove from heat; stir in crushed cookies. Press mixture

evenly in bottom and up sides of a 9 inch pie pan; refrigerate.

In a large bowl combine the pumpkin, ice cream, sugar, pumpkin pie spice, and salt.; blend until

smooth. Fold whipped topping into pumpkin mixture. Pour into pie crust lined pan. Freeze for

several hours or until firm. (For longer storage, cover tightly with foil)

Before serving let stand at room temperature at least 15 minutes. Garnish as desired.