This super simple dessert is a fresh take on an old fashioned flavour. And you can't go wrong when there's pumpkin, ice cream and cake involved!
1 store bought pound cake
3 cups butterscotch ripple ice cream
1 cup pumpkin pie filling
1/2 cup beer nuts, roughly chopped
Caramel sauce, optional
Take your ice cream out of the freezer before you start so that you can work with it at room temperature.
Slice pound cake into ½ inch slices. Arrange the slices in a 9 inch pie dish as your “crust”, placing them on the flat base and then around the sides of the pie dish. Press the pound cake into the dish so no holes appear. Set aside.
In a small bowl mix together 1 cup of your ice cream and all of your pumpkin pie filling, set aside. In a separate bowl stir your remaining ice cream to loosen it up and make it spreadable. Spread your ice cream into your pie shell. Next, dollop in your pumpkin mixture and use a pallet knife to create swirls and peaks. Sprinkle the beer nuts on top and then freeze for at least 2 hours. If making ahead of time, be sure to take it out of the freezer about 10 minutes before serving so it’s easy to slice. Garnish with a drizzle of caramel sauce. Enjoy!
Servings: Serves 6-8
approx. Per Serving