Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 20 \N | Ginger snap cookies |
| 1 \N | Can libby's pumpkin pie mix |
| 2 cups | Whipped topping |
| ¼ cup | Crush peanut brittle |
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