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.
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.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.