Easy Frosty Pumpkin Pie



INGREDIENTS:

crust:

1/4 c  margarine

1 1/2 c  Crushed ginersnap cookies

filling:

1 cn Pumpkin  (16 oz.)

1 pn vanilla ice cream softened

2 cups

1 c  Powdered sugar

1 1/2 t  Pumpkin pie spice

1/8 t  salt

1 t  vanilla

2 c  Frozen whipped topping, thawed

DIRECTIONS:

crust:

1. 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:

1. 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.



Easy Frosty Pumpkin Pie