Ingredients
3 Heath candy bars (1.4 ounces each), crushed, divided3 cups vanilla ice cream, softened, divided1 chocolate crumb crust (9 inches)1/2 cup canned pumpkin2 tablespoons sugar1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg
Preparation
Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm.
In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months.
Remove from the freezer 10-15 minutes before serving.
