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Ingredients
- 1 (11 or 11 3/4 oz.) pkg. no-bake cheesecake mix
- 1/4 c. margarine
- 1 qt. butter pecan or vanilla ice cream, softened
- 3/4 c. milk
- 3/4 c. canned pumpkin
Method
- In 4 cup Wonderlier bowl, combine graham cracker crumbs from cheesecake mix and margarine.
- Press crumb mixture into bottom of modular mates container.
- Spread softened ice cream over crust. Apply seal.
- Freeze while preparing pumpkin cheesecake mixture. In small mixing bowl, combine cheesecake filling mix and milk. Beat at medium speed for 3 minutes.
- Spread cheesecake mixture over ice cream layer in modular mates rectangular container. Apply seal; freeze several hours until firm.
