Frozen Pumpkin Dessert - cooking recipe

Ingredients

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

Preparation

In bowl, combine graham cracker crumbs from cheesecake mix and margarine.
Press cheesecake mixture in bottom of a rectangular pan.
Spread softened ice cream over crust.
Freeze.
Combine cheesecake filling and milk.
Blend at low speed until blended; add pumpkin.
Beat at medium speed for 3 minutes.
Spread cheesecake mixture over ice cream layer.
Apply seal and freeze several hours.