Simple Pumpkin Ice Cream Pie
- 2 (9 inch) ready-to-fill graham cracker pie crust
- 3 pints butter pecan ice cream, softened
- 1 (30 ounce) can pumpkin pie mix
- 1 (12 ounce) container frozen whipped topping, thawed
- Freeze pie crusts and a large metal bowl for 10 minutes.
- Scrape 2 pints of the ice cream, pie mix and one-third of frozen whipping topping into the chilled bowl; mix until blended (a potato masher works well).
- Divide mixture between pie crusts.
- Freeze for two hours or until pies are hard in the center.
- Slightly soften remaining ice cream.
- Fold in whipped topping until marbleized effect is reached.
- Using scoop or spatula, spread ice cream topping mixture on pies.
- Freeze pies for 30 minutes, or wrap in an airtight container and freeze for up to one month.
- Decorate with small candy pumpkins and holiday-colored sprinkles, if desired.
graham cracker pie crust, pecan ice cream, pumpkin pie mix, frozen whipped topping
Taken from www.food.com/recipe/simple-pumpkin-ice-cream-pie-332091 (may not work)