Pumpkin Ice Cream Squares - cooking recipe

Ingredients

1 (16 oz.) can pumpkin (plain, not pumpkin pie mix)
1 c. sugar
1 (3 oz.) can pecans or walnuts, chopped fine
1 tsp. salt
1/4 tsp. ginger
1/2 tsp. nutmeg
1 tsp. cinnamon (to your liking)
1/2 gal. vanilla ice cream, softened
36 gingersnap cookies
11 oz. container Cool Whip

Preparation

In large bowl, mix pumpkin, sugar, chopped nuts, salt, ginger, nutmeg and cinnamon until blended.
With spatula, fold in softened ice cream until well blended.
Arrange half of cookies in bottom of 13 x 9-inch pan.
Spoon half of ice cream mixture over cookies. Top with remaining cookies, then remaining ice cream mixture. Cover with plastic wrap and freeze until firm, at least 5 hours. When ready to serve, add Cool Whip to each square.
I cover it completely with Cool Whip, then cut into squares.