Thursday, December 13, 2012


1 baked pumpkin pie, frozen for 1 hour
1/2 gallon premium vanilla ice cream
jar of caramel ice cream topping
toasted pecan halves

Remove ice cream from freezer and let set about 10 minutes.

Cut about 3/4 of the pie, if large, all of it if it is small, into 1-inch chunks.

Dip chunks of ice cream into a large bowl; gently fold in the pie chunks until combined.

To Serve: Scoop into dessert dishes and spoon some caramel topping over all.  Sprinkle with the pecan halves.

This is a very yummy idea I got from Southern Living several years ago.  Delicious.

ATTENTION DIABETICS:  I have found this works very well with a sugar-free pie, sugar-free ice cream, and sugar-free topping.  If you don't have SF caramel topping, chocolate works well, too.

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