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    Ginger-Snappy Pumpkin Pie


    Source of Recipe


    Internet

    List of Ingredients




    20 ginger snap cookies
    1 can libby's pumpkin pie mix
    2 cups whipped topping
    1/4 cup crush peanut brittle

    Recipe



    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.

 

 

 

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