Frosty Pumpkin Dessert

Directions

1. 1
   Stir melted butter into crumbs and press mixture onto bottom of a springform pan.
2. 2
   Place in freezer.Scoop half of the ice cream into a bowl and place in refrigerator 10 minutes to soften.Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended.
3. 3
   Spread evenly over crust.
4. 4
   Place in freezer about 1 hour, until firm.Scoop remaining ice cream into bowl and place in refrigerator 10 minutes to soften.Meanwhile, mix pumpkin, brown sugar and spice together.
5. 5
   Mix softened ice cream into pumpkin mixture, just until blended.
6. 6
   Spread evenly over ice cream layer in springform pan.Freeze until very firm, about 8 hours or overnight.When ready to serve, place dessert in refrigerator 20 minutes for easier slicing.Run a knife around outside collar of pan to loosen and remove collar.Smooth sides with a knife or spreader.For a lovely presentation, fill a pastry bag with remaining whipped topping and pipe rosettes all around outer edge of top.If you don't want to get fancy, just dollop topping on each serving.Dust whipped topping with a light sprinkle of pumpkin pie spice, if desired.