Nutty Pumpkin Crunch

Crust:
1 cup bran cereal
1 cup walnuts, chopped
1 stick corn oil margarine
1 package pecan frosting mix
1 cup flour
1 teaspoon pumpkin spice mix

Filling:
1 (16 oz.) can pumpkin
1 (7 oz.) jar marshmallow cream
1 tablespoon honey
1 teaspoon pumpkin spice mix
1 quart Blue Bell Homemade Vanilla Ice Cream

Preheat oven to 350 degrees. Combine all crust ingredients until crumbly. Spread into a 13 in. x 9 in. pan. Bake for 15 minutes, then stir, and bake for another 5 to 10 minutes until light brown. Crumble the mixture until very fine, using the blender or rolling pin. Reserve 1 ½ cups and spread the remaining crumbs in the pan.

Prepare filling: Heat together all filling ingredients, then cool until it reaches warm temperature. Soften a quart of Blue Bell Homemade Vanilla Ice Cream. Fold ice cream into pumpkin mixture and pour over the crumbs. Top with the remaining crumbs. Place in freezer about 6 hours or until ready to serve. Slice and serve in squares.