Ingrients & Directions
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 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