Pumpkin Ribbon Pie:
5 c. corn chex cereal, crushed down to 1 1/4 cup...
1/3 c. firmly packed brown sugar..
1/4 tsp. ginger..
1/4 tsp. nutmeg...
6 T. margarine, melted..
1 c. canned pumpkin...
1 c. sugar..
1/2 tsp. cinnamon..
1/2 tsp. nutmeg..
1/4 tsp. salt..
1 tsp. vanilla..
1 c. whipping cream, whipped..
1 1/2 c. vanilla ice cream slightly softened...
Preheat oven to 300 degrees...grease 10" pie plate.. Combine cereal crumbs, brown sugar, 1/4 tsp. ginger, and 1/4 tsp. nutmeg. Add margarine. Mix thoroughly. Press evenly into bottom and up sides of pie plate. Bake 10 mins. Cool completely.
Combine pumpkin, sugar, salt, cinnamon, nutmeg, 1/4 tsp. ginger, and vanilla. Fold in whipped cream. Evenly cover bottom of cooled pie crust with ice cream. Spoon pumpkin filling on top.. Cover with foil and freeze 6 hrs...over night is best.
Makes 1 10" pie..
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