Mix cracker crumbs and margarine; reserve 2 to 3 tablespoons crumb mixture. Press remaining crumb mixture firmly and evenly in bottom of ungreased square pan, 8x8x2 or 9x9x2 inches.

Beat remaining ingredients except ice cream in large bowl until well blended. Stir in ice cream. Spread in pan. Sprinkle reserved crumb mixture over top. Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm. Wrap, label and return to freezer. Store up to 1 month.

10-15 minutes before serving, remove from freezer and let stand at room temperature to make cutting easier. Yield 9 servings. Typed in MMformat by cjhartlin@email. Msn. Com