Ginger Snap Crust
22 gingersnap cookies, broken into pieces (about 2 cups)
1 tablespoon sugar
5 tablespoons unsalted butter, melted
Filling
1 48 ounce Cedar Crest Pumpkin Ice Cream (or other favorite flavor)
2 cups prepared creamy whipped topping or 1 cup whipping cream, whipped
2 tablespoons sprinkles (holiday jimmies, colored sugars, crushed cookies)
Preheat oven to 350 degrees F. Butter an 8 or 9 inch-diameter glass pie plate. Grind gingersnap cookies with sugar in processor until coarse crumbs form. Transfer crumbs to bowl and mix in melted butter. Press crumb mixture over bottom and up sides of prepared dish. Bake crust until puffed, about 6 minutes. Transfer to rack. Using back of spoon, lightly press sides and bottom of crust to original shape. Cool completely. Fill with pumpkin ice cream or favorite flavor.
Remove ice cream from freezer and let sit on counter approximately 15 minutes or until softened and easily spooned. Scoop ice cream and pack into cookie crust forming rounded top. Cover with a plastic wrap and freeze overnight. Remove Pumpkin Ice Cream Pie from freezer and spread evenly with whipped topping. Decorate with sprinkles. Freeze at least 1 hour before serving.
Makes 6-8 servings.