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Categories:Viewed: 57 - Published at: 6 years ago
Ingredients
- 20 gingersnaps, finely crushed, divided
- 2 Tbsp. margarine or butter, melted
- 1 can (15 oz.) pumpkin
- 1/2 cup firmly packed light brown sugar
- 1/2 tsp. ground cinnamon
- 2 env. KNOX Unflavored Gelatine
- 1/2 cup fat-free milk
- 2-1/2 cups thawed COOL WHIP FREE Whipped Topping, divided
Method
- Mix 1 cup of the cookie crumbs and the margarine.
- Press firmly onto bottom of 9-inch springform pan; set aside.
- Place pumpkin, sugar and cinnamon in blender container; cover.
- Process until well blended; set aside.
- Sprinkle gelatine over milk in small saucepan; let stand 1 min.
- Cook on low heat 3 min.
- or until gelatine is completely dissolved, stirring occasionally.
- Add to pumpkin mixture in blender container; cover.
- Blend well.
- Transfer pumpkin mixture to large bowl.
- Gently stir in 2 cups of the whipped topping.
- Spread over crust.
- Refrigerate at least 1 hour.
- Top with the remaining 1/2 cup whipped topping just before serving.
- Sprinkle with the remaining cookie crumbs.
