In a medium bowl, place cookie crumbs add sugar and melted butter and mix with a fork until crumbly. In a 9x13 inch pan spoon in 3/4 of the crumb mixture and press down to make bottom crust, save rest of crumbs for the top later on.
In another medium sized bowl put the softened cream cheese, vanilla and mix with hand mixer at medium speed, slowly add the almond milk and mix well.. Add in the pudding mixes and mix until smooth.
Add the whipped cream lastly and mix until well blended. Put pumpkin mixture on top of the crumb crust and spread to smooth. Top with remaining crumbs, cover and freeze at least 2 hours, store in freezer, take the "frosty" pumpkin out and cut into squares, let sit about 15 min. before serving!! Enjoy....