Breyers^® Pumpkin Gingersnap Ice Cream Squares Recipe

Directions

1. Combine graham cracker and gingersnaps crumbs and butter in large bowl with a fork until blended.

2. Press crumb mixture into 13 x 9-inch baking dish, reserving 1/4 cup crumbs for garnish. Chill until firm, about 30 minutes.

3. Combine pumpkin, sugar and pumpkin pie spice in large bowl. Fold in softened Breyers® Natural Vanilla Ice Cream until well mixed. Spoon into chilled crust. Freeze until firm, about 4 hours or overnight.

4. To serve: cut into squares. Top squares with whipped cream and sprinkle with reserved 1/4 cup crumbs.