Instructions
- BEAT heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.
- COMBINE pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.
- POUR into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
Nutritional Facts:
- Serving Size 1/20 of recipe, 1/2 c
- Calories Per Serving 190
- Total Fat 11 g
- Calories From Fat 100 g
- Saturated Fat 7 g
- Trans Fat 0 g
- Cholesterol 40 mg
- Sodium 80 mg
- Total Carbohydrates 20 g
- Dietary Fiber 1 g
- Sugars 14 g
- Protein 3 g
