1 box of gingerbread mix
1 carton of vanilla ice cream (1.75 quarts)
1 (30 oz.) can pumpkin
1/3 teaspoon ground cardamom or cinnamon
Whipped cream for topping
Pumpkin Pie Spice for topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely.
Once cooled, crumble the gingerbread. Set aside.
Blend the ice cream, pumpkin and spices together using a handmixer. Fill a Chinet Cut Crystal cup with alternating layers of gingerbread crumbles and ice cream mixture, starting with the gingerbread.
Top with whipped cream; sprinkle with pumpkin pie spice and top Gingersnap. Serve immediately.