Frosty Ginger Pumpkin Squares - cooking recipe

Ingredients

1/4 cup butter or 1/4 cup margarine, melted
1 cup crushed graham cracker (approx 16 squares)
1 cup crushed gingersnaps (approx 18 cookies)
2 cups canned pumpkin (not pumpkin pie mix)
1 cup sugar
1/2 - 1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
2 quarts vanilla ice cream, softened

Preparation

In a bowl combine the melted butter and crushed graham crackers and gingersnaps.
Press half of the crumb mixture in an ungreased 9x13\" baking dish or pan.
In a bowl combine the pumpkin, sugar, cinnamon, salt, ginger and nutmeg, and then add nuts.
Gently fold the pumpkin mixture into the softened ice cream.
Spread over the crumb mixture in the pan.
Sprinkle the other half of the crumb mixture over the top.
Return to the freezer for several hours.
Let sit out about 10 minutes before slicing and serving.