a gingersnap cookie crust with vanilla bean ice cream
topped with caramel sauce and chopped almonds.
Every bit as delicious as it sounds!!!
Now, these cookies are sensational on their own and definitely a favorite. So try the Gingersnaps......
2 cups sugar
1 1/2 cups butter
1/2 cup molasses
4 cups flour
1/2 tsp. salt
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ground cloves
2 tsp. ginger
Cream butter and sugar. Add remaining ingredients. Rolls balls of dough in sugar. Place on cookie sheets and bake at 350 degrees for 9-10 minutes.
.....And to make the pie simply press some cookie dough into a greased round cake or pie pan and bake. Let cool, then fill pan with softened ice cream. Freeze. Top with caramel and almonds.