Title: Ginger-Snappy Pumpkin Pie
Categories: Desserts
Yield: 1 servings
20 Ginger snap cookies
1 Can libby's pumpkin pie mix
2 c Whipped topping
1/4 c Crush peanut brittle
Cover bottom and sides of greased 9in pie pan with whole gingersnap
cookies and place in freezer. In a mixing bowl gently stir together
the pumpkin and whipped topping until thoroughly combined. Pour
over frozen cookie shell and sprinkle with peanut brittle. Freeze 4
hours or over night. Remove from freezer 30 to 40 minutes before
serving. Top with wipped cream and cinnamon.
