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Home Hummingbird Cake With Unsalted Butter

Ice Cream and Pumpkin Squares Recipe

Ingredients

How to make it

  • Remove the ice cream from the freezer and allow to soften.
  • In a small dish, melt the butter or margarine.
  • Place about 11 large graham crackers in a plastic bag and crush to make 1 1/2 cups of crumbs.
  • Add the sugar and cooled butter and mix well.
  • Press this evenly into the bottom of a 9-inch square pan. In a large bowl, combine the pumpkin, brown sugar, salt, and spices.
  • Fold in the softened ice cream and stir until smooth.
  • Spread this evenly onto the graham cracker base.
  • Cover and freeze until firm, about two hours.
  • Twenty minutes before serving, remove the pan from the freezer and allow to thaw at room temperature.
  • Cut into 3-inch squares.
  • Serve with whipped cream.

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