Pumpkin Ice Cream Dessert - cooking recipe

Ingredients

20 crushed gingersnaps (use more if smaller ones)
1/4 c. melted margarine
1/4 c. brown sugar
1/2 gal. vanilla ice cream
1 (8 oz.) tub Cool Whip
1 c. pumpkin
1/4 c. brown sugar
3/4 c. white sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger

Preparation

Mix gingersnaps, margarine and brown sugar.
Pat in 9 x 13-inch pan.
Freeze 15 to 20 minutes, then spread 1/2 gallon vanilla ice cream on crust and freeze.
(Thaw ice cream while making crust.)