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Ginger Snappy Pumpkin Pie


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 9 inch pie pan with whole gingersnap cookies and place in freezer. In a mixing bowl gently stir together 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




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.