Ginger-Snappy Pumpkin Pie Recipe

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Ginger-Snappy Pumpkin Pie Recipe

 



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Ginger-Snappy Pumpkin Pie

 

Ingredients

20 ginger snap cookies
1 can libby's pumpkin pie mix
2 cup whipped topping
1/4 cup crush peanut brittle



 

Preparation

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... top
with wipped cream and cinnamon

 

 

Servings: 1

 

 

 

 


 

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