Pumpkin Pecan Finale - cooking recipe

Ingredients

2 c. graham cracker crumbs
1/2 c. melted margarine
2 Tbsp. sugar
1/2 gal. softened butter pecan ice cream
1 (16 oz.) can pumpkin
1 c. sugar
1 1/2 tsp. salt
1 c. whipped whipping cream

Preparation

Combine crumbs, margarine and sugar; press onto bottom of 13 x 9-inch baking pan.
Spread ice cream over crust; freeze at least 1 hour.
Combine pumpkin, sugar and seasoning.
Fold in whipping cream.
Pour over ice cream layer; freeze.
Place in refrigerator 5 minutes before serving.