Ginger-snappy Pumpkin Pie

  • on September 28, 2009
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Ingrients & Directions

20 Ginger snap cookies 2 c Whipped topping
1 Can libby’s pumpkin pie mix 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

1 servings

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