VANILLA-PECAN ICE-CREAM TORT

1 cup pecan halves, toasted and cooled

20 gingersnap cookies

2 tab. sugar

3 tab. margarine or butter, melted

3 pints vanilla ice cream

2 tab. plus 1 tea. pumpkin-pie spice

Reserve 16 pecan halves for garnish. In food processor with knife blade attached, blend remaining pecan halves with gingersnaps and sugar until mixture is finely ground. In 9" springform pan, with fork stir cookie mixture and melted margarine until moistened. With hand press onto bottom of pan. Bake crust 375' for 8 min. Cool completely on wire rack.

Let ice cream soften on counter 20 min. In large bowl mix ice cream and pumpkin-pie spice until blended; spread over crust Place pecan halves around top edge. Cover tort and freeze at least overnight or up to 1 week. To serve let frozen tort stand at room temp. about 15 min. for easier slicing. Remove side of springform pan. 16 servings