Ginger-snappy Pumpkin Pie

  • on October 6, 2007
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Ingrients & Directions


20 Ginger snap cookies
1 Can libby’s pumpkin pie mix
2 c Whipped topping
1/4 c Crush peanut brittle

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

Yields
1 Servings

Article Categories:
Pies

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