Frozen Pumpkin Dessert

By llpinter

Ingredients

• 1 11oz or 11 3/4 oz pkg no bake cheesecake mix
• 1/4 c. margarine or butter, melted
• 1 quart butter pecan or vanilla ice cream, softened
• 3/4 c. milk
• 3/4 c. canned pumpkin

Preparation

Step 1

In a 4 cup bowl, combine graham cracker crumb from cheesecake mix and margarine. Press crumb mixture into bottom of rectangular. Spread softened ice cream over crust. Apply seal, freeze while preparing pumpkin-cheesecake mixture. In a small bowl, combine cheesecake filling mix and milk. Beat at low spead till blended; add pumpkin. Beat at medium speed 3 minutes. Spread cheesecake mixture over ice cream layer in rectangular container. Apply seal; freeze several hours or till firm.

Before serving, remove from freezer, let stand 10-15 minutes. Sprinkle pumpkin pie spice and broken pecans over dessert, if desired. Place warm moist cloth on the bottom of the rectangular container and cut with a knife.

Makes 8 servings.