MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  
       Title: Easy Frosty Pumpkin Pie
  Categories: Pies, Dessert, Holiday
  source Pillsbury monthly mag.
       Yield: 10 servings
  
            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;
   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
   source holiday baking and gifts pilsbury monthly
   submitted by marina
  
 MMMMM

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