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    Frozen: Ginger-Snappy Pumpkin Pie


    Source of Recipe


    Internet

    List of Ingredients




    20 Ginger snap cookies
    1 Can Libby's Pumpkin Pie Mix
    2 c Whipped topping
    1/4 c Crushed peanut brittle

    Recipe



    Cover bottom and sides of greased 9-inch pie pan with whole gingersnap cookies and place in freezer.

    In a mixing bowl gently stir together the pumpkin and whipped topping untill thoroughly combined.

    Pour over frozen cookie shell and sprinkle with peanut brittle .

    Freeze 4 hours or overnight

    Remove from freezer 30 to 40 min before serving.

    Top with wipped cream and cinnamon

 

 

 

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