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:

1. 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.

2. 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 source holiday baking and gifts



Easy Frosty Pumpkin Pie