Easy Frosty Pumpkin Pie

• 1/4 cup margarine
• 1 1/2 cups gingersnap cookies
• 1 can pumpkin
• 1 pinch vanilla ice cream
• 1 cup powdered sugar
• 1 1/2 teaspoons pumpkin pie spice
• 18 teaspoon salt
• 1 teaspoon vanilla extract

1. Melt margarine in small sauce pan.
2. Remove from heat; stir in crushed cookies.
3. Press mixture evenly in bottom and up sides of a 9 inch pie pan; refrigerate.
4. Filling; In Large bowl combine all filling ingredients except whipped topping; blend until smooth.
5. Fold whipped topping into pumpkin mixture.
6. Pour into pie crust lined pan.
7. Freeze for several hours or until firm.
8. Before serving let stand at room temperature at least 15 minutes.
9. Garnish as desired source holiday baking and gifts pilsbury monthly submitted by marina

margarine, cookies, pumpkin, vanilla ice cream, powdered sugar, pumpkin pie spice, salt, vanilla

Taken from recipeland.com/recipe/v/easy-frosty-pumpkin-pie-45753 (may not work)