1 1/2 c. finely crushed gingersnap cookies
6 T. butter, melted
2 T. sugar
2 c. pumpkin ice cream, softened
2 c. vanilla ice cream, softened
1/2 c. salted caramel sauce
broken cookie pieces for garnish, optional
Preheat oven to 350 degrees. Mix crushed cookies, butter, and sugar in a bowl. Pour into a pie plate and press to form a crust. Bake 8 minutes. Cool completely before filling.
Spread pumpkin ice cream in bottom of crust. Drizzle with caramel sauce. Spread vanilla ice cream over top and drizzle with more sauce. Garnish with broken cookie pieces, if desired.
Freeze several hours until firm before serving.
Notes: A box of Nabisco gingersnaps makes three cups of crumbs when you run the cookies through the food processor, so you can make two pies without garnish with one box. I've made a few of these pies now and have learned some lessons along the way. One, I should spread one layer, freeze it for a while, then spread the second layer. Two, I should soften my ice creams to the same consistency or have the top one by thinner than the second one. I did neither of those things the first time, which meant my vanilla ice cream sunk in big chunks down into the pumpkin ice cream. It looked horrible, but it still tasted great. Of course, you could make things really easy by just scooping the ice cream into a bowl, drizzling it with sauce, and grabbing a handful of cookies, but whatever.
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