Frozen Pumpkin Dessert - cooking recipe

Ingredients

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

Preparation

In 4 cup Wonderlier bowl, combine graham cracker crumbs from cheesecake mix and margarine.
Press crumb mixture into bottom of modular mates container.
Spread softened ice cream over crust. Apply seal.
Freeze while preparing pumpkin cheesecake mixture. In small mixing bowl, combine cheesecake filling mix and milk. Beat at medium speed for 3 minutes.
Spread cheesecake mixture over ice cream layer in modular mates rectangular container. Apply seal; freeze several hours until firm.