Nothing says Holiday cheer like a scoop of ice cream over warm pie. Blue Bell Creameries suggests topping off your family gatherings with some ice cream desserts and drinks as well. Ben Tracy with Blue Bell is sharing some of these seasons' special flavors that will go wonderfully with your holiday dinners. The Triple Mint Ice Cream Angel Cake layers Blue Bell Peppermint and Mint Chocolate Chip Ice Creams with angel food cake and coats it all in snowy white whipped cream. It's a heavenly ending to any meal.

The Frosty Pumpkin Pie is a twist on the holiday standard. Instead of topping the Thanksgiving pie with Homemade Vanilla, it blends the two together for a frozen treat. For New Year's Eve, serve your guests the Tipsy Mud Pie. It's got just the right blend of coffee and holiday spirit.

Blue Bell's ice cream is also an ideal creamy base for holiday cocktails. The traditional Egg Nog - spiked or unspiked - is even better with Blue Bell's French Vanilla. The Mocha Frosty is a rich and creamy coffee drink. And you can't go wrong topping off hot cocoa with a scoop of Homemade Vanilla.

Frosty Pumpkin Pie
1 cup canned pumpkin
½ cup firmly packed brown sugar
1/8 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 pints Homemade Vanilla Ice Cream, softened
Garnishes: whipped cream, gingersnaps
Combine first 6 ingredients in a large bowl, stirring well. Fold in ice cream. Spoon mixture into Gingersnap Crumb Crust; cover and freeze at least 8 hours. Let stand at room temperature 10 minutes before slicing; garnish if desired. Yield: 1 (9-inch) pie.

Gingersnap Crumb Crust
1½ cups gingersnap crumbs
¼ cup sifted powdered sugar
1/3 cup butter or margarine, melted
Combine all ingredients, stirring well. Firmly press crumb mixture evenly on bottom and up sides of a 9-inch pie plate. Bake at 375 degrees for 4 to 5 minutes.