Ginger-Snappy Pumpkin Pie
- 20 each ginger snap cookies
- 1 can pumpkin puree (canned)
- 2 cups whipped topping, prepared
- 1/4 cup peanut brittle crushed
- Cover bottom and sides of greased 9 inch 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.
ginger snap cookies, pumpkin puree, whipped topping, peanut brittle crushed
Taken from recipeland.com/recipe/v/ginger-snappy-pumpkin-pie-35116 (may not work)