Frozen Pumpkin Dessert

1 (11 or 11 3/4 oz.) pkg. no-bake cheesecake mix
1/4 c. margarine or butter, melted
3/4 c. milk
1 qt. butter pecan or vanilla ice cream, softened
3/4 c. canned pumpkin
pumpkin pie spice (optional)
pecans (optional)

In a 4 cup bowl, combine graham cracker crumbs from cheesecake mix and margarine. Press crumb mixture into bottom of rectangular container. Spread softened ice cream over crust. Apply seal; freeze while preparing pumpkin-cheesecake mixture.

In small bowl, combine cheesecake filling mix and milk; beat at low speed until blended. Add pumpkin. Beat at medium speed for 3 minutes. Spread cheesecake mixture over ice cream layer in rectangular container. Seal and freeze several hours, or until firm.

Before serving, remove from freezer and let stand 10 to 15 minutes. Sprinkle pumpkin pie spice and broken pecans over dessert if desired. Cut with table knife by applying light pressure. Makes 8 servings.

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