by Elsie Tinivell
1 can (2 cups) pumpkin
1 c. sugar
1 tsp. salt
1 tsp. cinnamon
1 /2 tsp. nutmeg
1 c. chopped pecans
1/2 gal. vanilla ice cream (softened)
36 vanilla wafers
Combine pumpkin, sugar, salt, cinnamon, nutmeg, and pecans. In a chilled bowl, fold pumpkin
mixture into ice cream. Line bottom of 9 x 13″ pan with half the vanilla wafers, top with half ice
cream mixture. Cover with another layer of wafers. Add remaining ice cream mixture.
Freeze until firm, about 5 hours. Serves 20.
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