Preheat oven 325°F.Spray 9-inch springform pan with non stick cooking spray. Set aside.

In mixer add brownie mix, eggs, oil and water. Mix for one minute or until smooth. Mix in pumpkin puree. Spoon into prepared pan.

Bake for 35-40 minutes or until took pick inserted comes out clean. Set aside to cool about 30 minutes.

In the meantime allow ice cream to soften.

Once brownie layer has cooled, poke holes in the top. Pour over the top 1/4 cup Pumpkin Pie Spice flavor International Delight Iced Coffee.

Spread ice cream over the brownie layer. Drop 3 tablespoon pumpkin puree over the ice cream and swirl into it ice cream layer. Freeze for 30 minutes.

In the mean time whisk together whipped topping and 4 tablespoons Pumpkin Pie Spice flavor International Delight Iced Coffee. Spoon over the top of the ice cream layer. Freeze for 1 hour or overnight.

Before serving add whipping cream for decoration and sprinkles.

Serve and ENJOY!