Hg's Pumped up Gingersnap Crunchers - Ww Points = 1

• 1 cup pumpkin puree
• 4 ounces Cool Whip Free, thawed
• 8 ounces sugar-free vanilla pudding (recipe calls for 2 of the Jell-o Sugar Free Pudding cups, I wasn't sure of the size)
• 12 gingersnap cookies
• 14 teaspoon cinnamon

1. In a medium mixing bowl, combine pumpkin, Cool Whip and pudding, and mix well.
2. Stir in cinnamon.
3. Line a 12-cup muffin pan with baking liners, and place 1 ginger snap cookie in the bottom of each cup.
4. Evenly distribute mixture among the 12 cups.
5. Freeze until solid, about 1 hour.
6. Store in the freezer until ready to serve.
7. Enjoy!

pumpkin puree, sugar, cookies, cinnamon

Taken from www.food.com/recipe/hgs-pumped-up-gingersnap-crunchers-ww-points-1-341845 (may not work)