Easy Frosty Pumpkin Pie

Yields:	1 Pie
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	Preparation	25 minutes
	Cooking	0 minutes
	Ready In	4 hours

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Ingredients


Crust
1/4	cup	margarine
1 1/2	cups	gingersnap cookies	crushed

Filling
1	can	pumpkin
2	cups	vanilla ice cream	softened
1	cup	powdered sugar
1 1/2	teaspoons	pumpkin pie spice
1/8	teaspoon	salt
1	teaspoon	vanilla extract
2	cups	whipped topping, prepared	frozen, thawed

Directions

CRUST; 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.

FILLING; In Large bowl combine all filling ingredients except whipped topping; 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.

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Member Review

Mallow-Creme Fudge (Fantasy Fudge)

I am looking for the microwave version of this recipe. I cannot find the creme in the stores that had the microwave version. I have used it for years...and now it isn't in the stores. Can someone help with this?