Tis the season for everything pumpkin. For this ice cream recipe I dumped stuff in my mixer and hoped it worked. Thankfully it did.
1 8 oz Whipped Cream
1 14oz can of sweetened condensed milk
15 Gingersnaps, crushed
1 3oz package of Cheesecake Pudding Mix
1 and 1/2 cans of Canned Pumpkin
5 Pumpkin Candy Corn (optional)
1 8oz block of cream cheese
Step 1) Pour condensed milk in a mixing bowl
Step 2) Mix in cream cheese
Step 3) Add cheesecake Jello
Step 4) Fold in whipped cream
Step 5) Open can of pumpkin, add a layer to the bottom of a loaf pan
Step 6) Crush a thin layer of gingersnaps on top of pumpkin layer
Step 6) Add layer of cheesecake mix on top of pumpkin/ginger snap layer
Step 7) Keep alternating all three layers
Step 8) Run a spatula around the pan to lightly mix layers. Do not over mix.
Step 9) Top with more gingersnaps and pumpkin candy corn
Step 10) Freeze overnight. If you can wait that long :)
Step 11) Enjoy!