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| RECIPE FOR GINGER-SNAPPY PUMPKIN PIE |
Title: Ginger-Snappy Pumpkin Pie
Serves: 1
Ingredients:
| 20.00 | | Ginger snap cookies | | 1.00 | | Can libby's pumpkin pie mix | | 2.00 | c | Whipped topping | | 0.25 | c | Crush peanut brittle |
Instructions:
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.
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top with wipped cream and cinnamon
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