Crust:
20 Gingersnaps
1 tb Fat Free Margarine
Filling:
1/2 c Skim milk
2 pk Unflavored gelatin
1/2 c Sugar
16 oz Can
8 oz Frozen light whipped topping
Thawed
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Ginger
1/4 ts Ground cloves
Pumpkin
Chop ginersnaps. Combine gingersnaps with margarine. Press mixture onto
bottom of springform pan; set aside. Microwave milk milk until 180 F.
Whisk in gelatin. Whisk until dissolved; whisk in sugar. Add remaining
ingredients; whisk until smooth. Pour filling into Springform Pan.
Refrigerate 25 – 30 minutes or until set. Yield: 12 Servings Approx. 191
calories and 4 grams of fat per serving
Yields
1 Servings