|Combine crushed graham cracker crumbs with butter. Reserve 3/4 cup and press remainder in 9x13-inch pan (can add a little cinnamon, if desired). |
Combine 2 packages of instant pudding with milk.
Add softened cinnamon ice cream. Pour into graham crust.
Add vanilla to Cool Whip and cover pumpkin layer. Cover with reserved graham crumbs.
Allow to sit overnight in refrigerator before serving.
**VARIATIONS: To reserved graham crumbs add 1/4 cup of crushed ginger cookies and 1/4 cup chopped cinnamon chips. Sprinkle over Cool Whip layer. This can be frozen.