Contributed by Pam

Ingredients:

• 1 1/2 cups gingersnap crumbs
• 6 Tbsp melted butter
• 2 tsp vanilla, divided
• 1 Tbsp sugar
• 1/2 gallon vanilla ice cream, softened
• 1 can pumpkin
• 2/3 cup sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup Cool Whip

Mix together gingersnap crumbs, melted butter, 1 tsp vanilla, and 1 Tbsp sugar. Press into bottom of 9 x 13 pan.

Spread ice cream over crust.

Mix together pumpkin, 2/3 cup sugar, salt, cinnamon, 1 tsp vanilla, and Cool Whip. Spread over ice cream. Freeze.