As you may already know, I am mildly obsessed (is that even possible?) with
Trader Joe’s Pumpkin Ice Cream.
It is just one of those things.
It is the most beguiling dessert I have discovered in a very long time.
It only makes sense that I am trying to work it into all areas of my diet.
There has been this idea buzzing around in my brain for far too long. After obsessing over it for about 2 weeks, I came up with a great idea for an experiment.
I decided to adapt the recipe from The Dead End Guy’s mother using the Pumpkin Ice Cream.
It is almost as good as I had hoped. It needs a bit of fine-tuning, but otherwise, really good.
1 box Lorna Doone Cookies
1/4 cup butter, melted
2 packages vanilla pudding
1 cup milk
1 quart ice cream softened
12 ozs. Cool Whip
1/2 teaspoon pumpkin pie spice or cinnamon
Crush cookies. Mix with melted butter. Press cookie mixture into a 9 x 13 pan.
Bake at 350° for 10-15 minutes or until just golden brown. Cool.
Mix pudding with milk until completely smooth. Add softened ice cream and stir until blended.
Pour over crust and refrigerate until set (at least 2 hours).
Combine Cool Whip with pumpkin pie spice. Spread over pudding mixture. Let set for two more hours.