20 gingersnaps
1/4 c. brown sugar
1/4 c. melted butter
1 c. pumpkin
3/4 c. white sugar
1/4 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
Vanilla ice cream
1 sm. pkg. Dream Whip or 1 c. whipped cream
Chopped nuts (opt.)

Crush 20 gingersnaps. Add 1/4 cup brown sugar and 1/4 cup melted butter. Press into bottom of 9 x 9 inch pan. Cover with 1/2 inch layer of vanilla ice cream.

Mix pumpkin, sugar and spices together; then fold in 1 small package of Dream Whip or 1 cup of whipped cream. Put this mixture on top of ice cream layer. Sprinkle with chopped nuts if desired. Keep frozen until ready to serve. This keeps well and can be prepared days ahead.