CRUST:

3 1/2 c. rice Chex, chopped fine
1/4 tsp. ginger
1/4 c. brown sugar
1/3 c. melted butter
1/2 gallon vanilla ice cream

Mix first four ingredients and put in a 9 by 13 pan. Keep 1/3 cup in reserve for topping. Bake at 300 degrees for ten minutes. Cool. Spread 1/2 gallon ice cream on cooled crust. Put in freezer.

FILLING:

1 sm. can pumpkin
1 c. white sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. ginger
1 tsp. vanilla
1 (8 oz.) Cool Whip

Mix above ingredients together and spread over ice cream. Sprinkle remaining Chex mixture on top. Freeze.