Pumpkin Freeze - cooking recipe

Ingredients

1 1/4 c. gingersnap crumbs or cinnamon crisp crumbs
1/4 c. sugar
1/4 c. melted oleo
1 qt. vanilla ice cream (softened)
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1/2 c. brown sugar
1 c. cooked pumpkin

Preparation

Combine crumbs, sugar and melted oleo; mix well.
Reserve 1/2 cup.
Put over top of mixture; press remaining mixture in an 8 x 9-inch square pan.
In a large mixer bowl, combine remaining ingredients; beat until just well combined.
Immediately pour over crumb mixture.
Freeze at least 4 hours.
Remove from freezer a few minutes before cutting.
Cut in squares.
Serves 8 to 10.