20 Ginger Snaps, finely squashed, partitioned
2 Tbsp. margarine or butter, softened
1 can (15 oz.) pumpkin
1/2 glass immovably stuffed light brown sugar
1/2 tsp. ground cinnamon
2 env. unflavored gelatin
1/2 glass fat-free milk
2-1/2 glasses defrosted COOL WHIP FREE Whipped Topping, partitioned
Guidelines
Blend 1 glass of the cookie scraps and the margarine. Press immovably onto base of 9-inch springform container; put aside.
Place pumpkin, sugar and cinnamon in blender holder; spread. Process until overall mixed; put aside. Sprinkle gelatine over milk in little pot; let stand 1 min. Cook on low hotness 3 min. alternately until gelatine is totally disintegrated, blending every so often. Add to pumpkin mixture in blender compartment; spread. Mix well.
Exchange pumpkin mixture to vast vessel. Delicately blend in 2 glasses of the whipped topping. Spread over hull. Refrigerate no less than 1 hour. Top with the staying 1/2 mug whipped topping just before serving. Sprinkle with the remaining treat scraps.
