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Ginger-Snappy Pumpkin Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
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Pies & Pastries
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Pumpkin
Ingredients: 20
ginger snap cookies 1
can
libby's pumpkin pie mix 2
cups
whipped topping 1/4
cup
crush peanut brittle
Directions:
Cover bottom and sides of greased 9in pie pan with whole gingersnap
cookies and place in freezer. In a mixing bowl gently stir togeather the
pumpkin and whipped topping untill thoroughly combined. Pour over frozen
cookie shell and sprinkle with peanut brittle Freeze 4 hours or over night
Remove from freezer 30 to 40 min before serving... top with wipped cream
and cinnamon
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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