~Sent in by: Linda, CA
1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 to 1/4 teaspoon ground cloves
2 quarts vanilla ice cream, softened
1 cup finely chopped walnuts
In a large mixing bowl, combine the pumpkin, sugar, vanilla, salt,
ginger, nutmeg and cloves. Fold in ice cream. Transfer to a greased
13-in. x 9-in. x 2-in. dish. Sprinkle with walnuts. Cover and freeze
overnight. Remove from the freezer 10 minutes before serving. Cut
into squares. Yield: 16-20 servings.
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