Lynn Archer's got a recipe for an ice box cake that's perfect for a busy Thanksgiving kitchen.

Put 16 oz of cream cheese in a bowl. Beat. Add 1 cup of sugar. Beat. Add 1 cup of pumpkin and 1 tsp cinnamon.

In a separate bowl, beat 2 cups heavy cream. Add 1/4 cup sugar, 1/2 tsp nutmeg and beat until thick.

Fold together the contents of both bowls.

Line a spring form pan with gingersnaps. Alternate layers of cream and cookies four or five times. Top with gingersnap cumbs and refrigerate overnight.