Sherry
10-08-2008, 04:37 PM
I was craving a pumpkin pie blizzard from Dairy Queen but was just too lazy to get dressed and go get one. I searched through my pantry and found ingredients to make my own. It turned out so fabulous that we had them for dessert again tonight. These are best made and consumed right away as, if they sit too long, the cookie wafers become soft and mushy.
Here's what I used:
20 Nilla Wafers
4-5 Scoops of good quality Vanilla Ice Cream, well frozen.
1 Cup Cold Pumpkin Pie Filling (the one with spices added, not pure pumpkin)
Whipped Cream (I used canned)
In a food processor, grind up the vanilla wafers into medium sized chunks. Add ice-cream and pumpkin pie filling. Blend until well combined. If the mixture is too soft, place in the freezer for 10 minutes to harden up again. Keep in mind that the longer the mixture sits, the softer the cookies will become (I like mine crunchy). Top with whipped cream and a dusting of nutmeg or pumpkin pie spice.
Serves 2-4
YUM-OH!
http://stamp-shack.com/images/ppb.jpg
My blizzard (in this photo) ended up being too soft because I used room temperature pumpkin pie filling and ice-cream that had just endured a 15 minute trip home from the store. Chill your pie filling first :). I just popped my blizzard into the freezer for 15 minutes and it came out perfect. MMmmm.
Here's what I used:
20 Nilla Wafers
4-5 Scoops of good quality Vanilla Ice Cream, well frozen.
1 Cup Cold Pumpkin Pie Filling (the one with spices added, not pure pumpkin)
Whipped Cream (I used canned)
In a food processor, grind up the vanilla wafers into medium sized chunks. Add ice-cream and pumpkin pie filling. Blend until well combined. If the mixture is too soft, place in the freezer for 10 minutes to harden up again. Keep in mind that the longer the mixture sits, the softer the cookies will become (I like mine crunchy). Top with whipped cream and a dusting of nutmeg or pumpkin pie spice.
Serves 2-4
YUM-OH!
http://stamp-shack.com/images/ppb.jpg
My blizzard (in this photo) ended up being too soft because I used room temperature pumpkin pie filling and ice-cream that had just endured a 15 minute trip home from the store. Chill your pie filling first :). I just popped my blizzard into the freezer for 15 minutes and it came out perfect. MMmmm.