Frost On The Pumpkin Pie - cooking recipe

Ingredients

1/4 cup margarine, melted
1 1/2 cups gingersnap cookies, crushed
1 (15 ounce) can pumpkin
1 pint vanilla ice cream, softened
1 cup powdered sugar
1 teaspoon pumpkin pie spice
1 (8 ounce) container frozen whipped topping, thawed

Preparation

Stir margarine and cookie crumbs together; press into an ungreased 9\" pie plate. Refrigerate.
Combine pumpkin, ice cream, powdered sugar and spice; blend until smooth. Fold in whipped topping; pour into crust. Freeze for several hours; let stand at room temperature for 20 to 25 minutes before serving.