Ingrients & Directions
20 Ginger snap cookies 2 c Whipped topping
1 Can libby’s pumpkin pie mix 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 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
Yields
1 servings