<http://schema.org/recipeInstructions>
" Preheat oven to 375 degrees F. In 9- by 3-inch springform pan, stir ground gingersnaps with melted margarine or butter until moistened. With hand, press mixture onto bottom and all the way up side of pan. Bake crust 8 minutes. Cool crust completely in pan on wire rack. When cool, wrap bottom and side of pan with foil to prevent leaking. In large bowl, whisk vanilla ice cream and pumpkin-pie mix until blended and smooth (ice cream will almost be melted). Pour pumpkin mixture into crust in pan. In medium bowl, whisk rum-raisin ice cream until it&amp;#039;s the same consistency as pumpkin mixture. Spoon dollops of rum-raisin ice cream over pumpkin mixture. With tip of knife, cut and twist through mixtures to create marble design. Cover pan with foil and freeze overnight or up to 2 weeks. To serve, let stand at room temperature 10 minutes to soften slightly for easier cutting."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3703/pumpkin-rum-raisin-ice-cream-cake-678/>