This Recipe was made with

Gingersnap Gingersnap

Ingredients

  • 1 cup Archway Ginger Snap Crumbs
  • 1/2 cup butter, melted
  • 1 can (20-ounce) apple pie filling
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ½ cup caramel topping
  • 1 quart Vanilla Ice Cream, softened
  • 1 cup toasted pecans, chopped

Directions

  1. In a medium mixing bowl, combine ginger snap crumbs and melted butter.
  2. Press into a 13 x 9 baking dish.
  3. Bake at 375ºF degrees for 10 minutes.
  4. Allow to cool completely.
  5. Add cinnamon, nutmeg and ginger to apple pie filling.
  6. Spread filling over cooled ginger snap crust.
  7. Evenly drizzle caramel topping over pie filling.
  8. Spread softened ice cream over other layers; top with toasted pecans.
  9. Freeze for at least four hours or overnight.
  10. Remove from freezer and allow to thaw for 5 minutes. Serve immediately.