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Torte: Pumpkin Ginger Torte




Source of Recipe


Kraft Foods


List of Ingredients




20 NABISCO Ginger Snaps, finely crushed, divided (1 cup plus 2-1/2 Tbsp. crumbs)

2 Tbsp. margarine or butter, melted

1 can (15 oz.) pumpkin puree

1/2 cup firmly packed light brown sugar

1/2 tsp. ground cinnamon

2 envelopes KNOX Unflavored Gelatine

1/2 cup fat free milk

2-1/2 cups thawed COOL WHIP FREE Whipped Topping, divided


Recipe



MIX 1 cup crushed cookies and margarine. Press on bottom of 9-inch springform pan.

PLACE pumpkin puree, brown sugar and cinnamon in electric blender container; cover. Process until smooth.

SPRINKLE gelatine over milk in small saucepan; let stand 1 minute. Stir on low heat until gelatine completely dissolves, about 3 minutes. Pour into blender container; cover. Blend well.

STIR pumpkin mixture into 2 cups whipped topping. Spread over prepared crust. Refrigerate for at least 1 hour before serving. Garnish with remaining whipped topping and crushed cookies.

SERVES 8