Pumpkin Ice Cream Pie
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This is definitely a seasonal treat because Whitey's only has their pumpkin ice cream from September through mid-January. You can obviously substitute different flavors of ice cream and pudding to come up with new and different flavors.
1 package (10 ounces) Nabisco Lorna Doone Shortbread Cookies, crushed
1 stick margarine, melted
1 quart pumpkin ice cream, thawed (I prefer Whitey's)
2 packages (3.4 ounces) vanilla instant pudding
2 cups of milk
1 container (8 ounces) Cool Whip, thawed
Mix the crushed Lorna Doone cookies with the melted margarine in a medium bowl. Firmly press into an ungreased 9x13-inch pan and bake at 350 degrees for 15 minutes (crust should be a golden brown). Remove and cool. While the crust is cooling, mix the thawed pumpkin ice cream, vanilla pudding and milk together in a large bowl. Spread evenly on top of the cooled crust. Spread the Cool Whip evenly over the pumpkin mixture. Refrigerate or freeze for a minimum of 2 hours. Whether you refrigerate or freeze depends on your own personal preference; the pudding will ensure the ice cream doesn't get soupy.