Pumpkin Pie Ice Cream

Melissa Haskin, Cooking Light NOVEMBER 2013


½cup animal crackers
3cups vanilla low-fat ice cream
¼cup canned pumpkin
½teaspoon ground cinnamon
teaspoon ground ginger
6tablespoons frozen reduced-calorie whipped topping, thawed


1. Break animal crackers into pieces. Place crackers and next 4 ingredients (through ginger) in a large bowl; gently mash with a potato masher until just combined. 

Spoon 1/2 cup ice cream mixture into each of 6 glasses or dessert bowls; top each serving with 1 tablespoon whipped topping.

SOURCE: MyRecipes.com