Pumpkin Delight

32 Gingersnap cookies, finely chopped (1 1/3 cup)
¼ cup butter, melted
½ gallon vanilla ice cream, divided in half
2 ½ cup frozen whipped topping, thawed, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 ½ tsp pumpkin pie spice

Crumb cookies, add melted butter
Press into bottom of spring form pan

Refrigerate half the ice cream for 10 min to soften
Fold in 1 cup of cool whip and all of toffee bits, just until blended
Spread evenly over crust
Freeze until firm (approx 1 hr)

Soften other half of ice cream (refrigerate 10 min)
In bowl, mix pumpkin, brown sugar and spice
Add to softened ice cream, just until blended
Spread over ice cream layer and freeze overnight

Before serving:
Refrigerate for 20 min
Run utility knife around outside, remove collar from springform pan
Smooth sides with spreader
Garnish with cool whip and spice blend

*Lindsey Jensen Recipe