Ginger-snappy Pumpkin Pie Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
20: Ginger snap cookies,
1 Can: libbys pumpkin pie mix,
2 cup: Whipped topping,
1/4 cup: Crush peanut brittle,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Desserts