Simple Pumpkin Ice Cream Pie

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 (9 inch) ready-to-fill graham cracker pie crust
• 3 pints butter pecan ice cream, softened
• 1 (30 ounce) can mix
• 1 (12 ounce) container frozen whipped topping, thawed

Recipe

• 1 freeze pie crusts and a large metal bowl for 10 minutes.
• 2 scrape 2 pints of the ice cream, pie mix and one-third of frozen whipping topping into the chilled bowl; mix until blended (a potato masher works well). divide mixture between pie crusts. freeze for two hours or until pies are hard in the center.
• 3 slightly soften remaining ice cream. fold in whipped topping until marbleized effect is reached. using scoop or spatula, spread ice cream topping mixture on pies.
• 4 freeze pies for 30 minutes, or wrap in an airtight container and freeze for up to one month. decorate with small candy pumpkins and holiday-colored sprinkles, if desired.