1 (11 oz.) pkg. no bake cheesecake mix
1/4 c. butter, melted
1 qt. butter pecan or vanilla ice cream, softened
3/4 c. milk
3/4 c. canned pumpkin

Combine graham cracker crumbs from cheesecake mix with butter. Press into bottom of 9"x13" pan. Spread ice cream over crust. Put in freeze. Combine cheesecake filling mix and milk. Beat until blended. Add pumpkin and beat 3 minutes. Spread over ice cream. Freeze 3 to 4 hours. Can be served with chopped nuts.