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Ingredients

• 1 cup  canned solid-pack pumpkin puree (not pie filling)
• 1/3 cup  packed light-brown sugar
• 1/2 teaspoon  pumpkin pie spice
• 2   containers (1 pint each) vanilla ice cream, softened (Note, below)
• 1/2 cup  almond-toffee bits OR: English toffee bits
• 1 package  (10.75 ounces) frozen pound cake, thawed
• 3 tablespoons  pasteurized powdered egg whites (see Note)
• 9 tablespoons  warm water
• 1-1/3 cups  marshmallow cream

Description

Layers Of Pound Cake, Toffee Ice Cream, And Pumpkin Ice Cream Stack Up To Make This Fabulous Dessert. The Foolproof Meringue Is Made With Powdered Egg Whites And Marshmallow Cream.

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