Ginger-snappy pumpkin pie

Yield: 1 servings

Measure Ingredient
20 Ginger snap cookies
1 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

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