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Categories:
crust cookies margarine filling milk unflavored gelatin sugar solid pack pumpkin light whipped topping salt ground cinnamon ground ginger ground cloves
Viewed: 29 - Published at: 7 years agoIngredients
- For the Crust
- 20 gingersnap cookies, finely chopped
- 1 tablespoon fat-free margarine
- For the Filling
- 1/2 cup skim milk
- 2 (1/4 ounce) envelopes unflavored gelatin
- 1/2 cup sugar
- 1 (12 ounce) can solid pack pumpkin
- 1 (8 ounce) container light whipped topping, frozen but thawed out
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Method
- Lightly spray a Springform Pan with vegetable cooking spray. Chop cookies into fine crumbs with Food Chopper. Combine cookie crumbs and margarine in Small Batter Bowl; mix well with Classic Scraper. Press mixture onto bottom of prepared Springform Pan; set aside.
- Pour milk into Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very warm (120°F). Sprinkle gelatin over warm milk; whisk until dissolved using Stainless Steel Whisk. Add sugar; mix well. Add remaining ingredients; whisk until smooth.
- Pour filling over bottom of cookie crust in Springform Pan. Refrigerate 25-30 minutes or until set. Remove collar from pan. Serve using Slice 'N Serve(R).
