1 can pumpkin pie filling
1 pt. vanilla ice cream
1 bag ginger snaps

Prepare a large glass casserole suitable for use in the freezer. Place whole cookies on the bottom and up the sides of the casserole. Blend softened ice cream with pumpkin pie filling (ready to use) and put one layer of filling on cookies.

Layer more cookies (they can be crumbs), and top with remaining pie mix. Store covered in the freezer until serving. Remove and let thaw a few minutes so that cutting the dessert will be easier.