- 2 cups Keebler® Sandies® Pecan Shortbread Cookies, crushed (approximately 14 cookies per 2 cups)
- 1/4 cup margarine, melted
- 1/2 cup pumpkin pie filling
- 2 pints butter pecan ice cream, softened
- 1 cup Keebler® Sandies® Pecan Shortbread Cookies, broken into pieces
- 1 (8 ounce) tub whipped topping
- 5 Keebler® Sandies® Pecan Shortbread Cookies, halved
- Place 2 cups of crushed Sandies. Pecan Cookies into mixing bowl and add melted margarine. Toss to coat thoroughly. Place mixture in a 9-inch pie dish and form a crust by pressing it into the bottom and sides of the pan. Set aside.
- Combine pie filling, ice cream and Sandies. Pecan Cookies pieces in a bowl and mix thoroughly. Spread into pie crust.
- Top with whipped topping and freeze until ready to serve. Place additional cookie halves on the top as decoration, along with a drizzle of additional pumpkin pie filling.