Pumpkin Ice Cream Torte! Happy Thanksgiving!

Pumpkin Ice Cream Torte

Thaw 10 Minutes before serving to slice

12 Servings

Ingredients

3/4 Cup Graham Cracker Crumbs

2 Tablespoons Brown Sugar

2 Tablespoons finely chopped Pecans

2 Tablespoons Butter, melted

Cooking Spray

1 Cup canned unsweetened pumpkin

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Allspice

1/8 Teaspoon Ground Ginger

1/8 Teaspoon Ground Cloves

9 cups Vanilla low-fat Ice Cream

(about 1 1/2 cartons)

1/4 cup finely chopped Pecans, toasted and divided

1/4 cup jarred Carmel topping

Preparation

1. Preheat oven to 350.

2. Combine first 4 ingredients (mixture will be crumbly).

Firmly press crumb mixture into bottom of a 9 inch springform pan coated with cooking spray. Bake at 350 for 10 minutes. Cool on wire rack.

3. Combine pumpkin and the next 4 ingredients (through cloves) in a bowl. Soften 6 cups ice cream. Add to pumpkin mixture, stirring to blend. Spoon half of mixture into prepared pan. Cover with plastic wrap. Freeze 1 hour or until firm. Cover and freeze remaining pumpkin ice cream.

4. Soften remaining 3 cups vanilla ice cream. Stir in 3 tablespoons pecans. Spread over pumpkin ice cream layer. Freeze 1 hour or until firm. Soften remaining 3 cups pumpkin ice cream mixture. Spread over vanilla ice cream layer. Cover, freeze 8 hours or until firm. Cut torte into 12 wedges. Place 1 wedge on each plate. Place topping in microwave safe bowl and microwave 45 seconds. Top each serving with Tablespoon Carmel topping, sprinkle with 1/4 teaspoon pecans.

This is one of the dishes I am bringing to Thanksgiving at Mario's moms. Thought I'd share. Yummmm!!!