Graham cracker crust, pressed into 9 x 13 inch pan
1 pt. (2 c.) softened chocolate, chocolate marble, or vanilla ice cream
1 sm. can pumpkin
1 c. sugar
1/2 tsp. each cinnamon, ginger, nutmeg
1 1/2 c. tiny marshmallows
8 oz. container Cool Whip

Mix all ingredients and pour them over graham cracker crust. Place the dessert in the freezer until you are ready to serve the dessert. It is best to make the dessert the day before serving.