Ingredients Jump to Instructions ↓

  1. 20 Ginger snap cookies

  2. 1 Can libby's pumpkin pie mix

  3. 2 c Whipped topping

  4. 1/4 c Crush peanut brittle

Instructions Jump to Ingredients ↑

  1. 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


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