Combine cookie crumbs and butter; press firmly into spring form pan to form a crust.
Spread first tub of ice cream evenly over crust. Combine pumpkin pie filling and second tub of ice cream and spread over first layer. Spread last tub of ice cream evenly over pumpkin layer. Place torte in freezer for 12-24 hours.
Cut into serving pieces and drizzle with caramel sauce. Serves 8-12.
More recipe ideas are available online at www.häagendazs.ca.
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