Flavors of Autumn Ice Cream Cake

Note: Stewart’s ice cream is available in the Northeast. It’s a graham cracker-flavored ice cream with caramel. Try to get something close to this flavor if you can’t find Stewart’s ice cream in your town.

Combine the graham crackers and melted butter and press into the bottom of a 13x9x2 dish. Freeze for about 15 minutes. Spread the pumpkin ice cream over the crust and return to the freezer to set. Add most of the jar of caramel sauce over the ice cream (leaving some to drizzle on top of cake later). Return to the freezer for about 15 minutes to set. Then spread “Crumbs Along the Mohawk” ice cream (or substituted flavor) over caramel sauce and return to freezer for about 15 minutes to set.

Spread Cool Whip over the last ice cream layer and sprinkle some more graham crackers on top. Drizzle remaining caramel topping. Freeze for about 30 to 60 minutes.

I serve each piece with a gingersnap cookie or two on top.

The flavors together are phenomenal. I have been told by people who do not like pumpkin ice cream, or caramel, or graham crackers, that they LOVE this ice cream cake.