Here is what you'll need:
1 box of ginger snaps
1 c. (2 sticks) REAL butter
1 container pumpkin ice cream
1 8 oz. tub Cool Whip
1c. brown sugar
1/2 c. light corn syrup
1 can sweetened condensed milk
Here is how to make it:
*crush the box of ginger snaps until they are crumbs (gotta love food processors for this but you can do it however you prefer)
*melt 1 stick of butter
*mix melted butter with ginger snap crumbs and press into the bottom of a large baking dish (needs to be at least 9x13 or it will spill)
*bake crust at 350 degrees for 10-15 minutes
*let crust cool
*mix container of softened pumpkin ice cream and cool whip
*pour into cooled ginger snap crust
*cover and put in freezer
When ready to serve:
*take the ice cream out of the freezer so it can soften a little for serving
*while ice cream is softening combine the 1 stick butter, 1 c. brown sugar, 1/2 c. corn syrup and 1 can sweetened condensed milk
*heat over medium-low heat, stirring constantly, until melted and a slow boil
Dish individual pieces of the ice cream and spoon the caramel over each piece. Enjoy!
Oh, and if you don't use all of the caramel sauce just keep it in the fridge and reheat it over medium-low heat, stirring constantly, again. It warms up fairly quickly and is just as yummy as the first day.
I have been meaning to post this recipe, but I hadn't had time to type it up. My friend Melissa just posted it on her blog along with the picture, so I decided to share since she did the work for me... I hope you enjoy it!
P.S. Dreyers has really yummy Pumpkin Ice Cream and it is on sale this week at Fresh Market for $2.50.