20 whole gingersnaps
1/4 c. butter
1/2 c. brown sugar
1/2 whole gallon of vanilla ice cream
1 c. can of pumpkin
3/4 c. white sugar
1/3 c. brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
1 whole box package Dream Whip
2/3 c. chopped nuts

Gingersnaps crushed in blender mix with 1/4 butter and 1/2 cup brown sugar. Press into bottom of 9 x 13 pan, freeze while softening 1/2 gallon ice cream. When soft, spread over top of crust, freeze again. Mix together with 1 cup pumpkin, sugar, brown sugar, salt, cinnamon, cloves, and ginger.

Mix up 1 package Dream Whip (as per package instructions). Fold Dream Whip into pumpkin mixture, spread over top of ice cream. Sprinkle with chopped nuts. Freeze for 12 hours. Makes 16 servings.