Frosty Pumpkin Squares Recipes

FROSTY GINGER PUMPKIN SQUARES

Steps:

• In a large bowl, combine the butter, graham crackers and gingersnaps. Press two-thirds of the crumb mixture into an ungreased 13x9-in. dish. , In a large bowl, combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg. Stir in walnuts. Fold in softened ice cream. Spoon into crust. Sprinkle remaining crumb mixture over top. Freeze until firm, about 3 hours.

PUMPKIN SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.
• Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.

FROSTY PUMPKIN SQUARES

Steps:

• Let ice cream stand at room temperature 30 to 45 minutes to soften.
• Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom.
• In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top.
• Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.

FROSTY GINGER PUMPKIN SQUARES

Steps:

• In a bowl combine the melted butter and crushed graham crackers and gingersnaps.
• Press half of the crumb mixture in an ungreased 9x13" baking dish or pan.
• In a bowl combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg, and then add nuts.
• Gently fold the pumpkin mixture into the softened ice cream.
• Spread over the crumb mixture in the pan.
• Sprinkle the other half of the crumb mixture over the top.
• Return to the freezer for several hours.
• Let sit out about 10 minutes before slicing and serving.

FROZEN PUMPKIN SQUARES

Steps:

• Mix crumbs, walnuts and butter in small bowl.
• Reserve 2 tablespoons for garnish.
• Press onto bottom of foil-lined 8-inch square pan and refrigerate.
• Pour milk into large bowl.
• Add pudding mixes, pumpkin and spice.
• Beat with wire whisk 2 minutes or until well blended.
• Gently stir in 2-1/4 cups of the whipped topping and spread over crust.
• Freeze 4 hours or until firm.
• Let stand at room temperature 10 minutes or until dessert can be easily cut.
• Cut into squares and garnish with remaining whipped topping and sprinkle with reserved crumbs.
• For easy snacking, wrap frozen squares individually and freeze.
• Take out as desired for quick snacks.

PUMPKIN PUMPKIN FROSTY SQUARES

Steps:

• 1. First letthe ice cream stand at room temperature for bout 30 to 45 mins. Then in a small bowl mix the crackers & butter together but reserve 2 to 3 Tbsp. crumbs mixture. In a ungreased 8 or 9 inch square pan. Press remaining crumb mixture firmly & evenly over the bottom of the pan.
• 2. Next in a large bowl beat the remaining ingredients with a whisk until well blended. Then stir in the ice cream with a spoon. Then spread over the crumb mixture. Sprinkle the reserved crumb mixture over the top.
• 3. Then freeze uncovered for at least 4 hours or until topis firm,then covera & return tothe freezer. Let stand at room temperature for about 15 to 20 mins before cutting.

FROZEN PUMPKIN SQUARES

Steps:

• Combine pumpkin, sugar, salt, cinnamon, and nutmeg in a bowl; mix well and stir in walnuts.
• Place ice cream into a chilled bowl and gently fold in pumpkin mixture.
• Line the bottom of a 9x13-inch glass baking pan with 1/2 of the crushed cookies. Cover with 1/2 of the ice cream mixture. Top with remaining crushed cookies, followed by remaining ice cream mixture. Freeze, 8 hours to overnight. Cut into squares and serve.

FROSTY PUMPKIN SQUARES RECIPE

Steps:

• Let ice cream stand at room temperature 30 to 45 minutes to soften. Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom. In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top. Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting.