Back Crust:
20 Gingersnap Cookies, finely chopped
1 Tbsp. Fat-Free Margarine
Filling:
1/2 Cup Skim Milk
2 Envelopes (approximately .25 ounce each) Unflavered Gelatin
1/2 Cup Sugar
1 Can (16 oz.) Pumpkin
1 Container (8 oz.) Frozen Light Nondairy Whipped Topping, thawed
1/2 teas. Salt
1/2 teas. Watkins Cinnamon
1/4 teas. Watkins Ginger
1/4 teas. Watkins Ground Cloves
Lightly spray with Watkins cooking spray Springform Pan. Chop cookies into fine crumbs and margarine in Bowl; mix well. Press mixture onto bottom of prepared Springform Pan; set aside. Pour milk into bowl. Sprinkle gelatin over milk. Allow to stand 2 minutes. Microwave on HIGH 30-45 seconds or until very warm 12o degrees; whisk until gelatin dissolves. Add sugar; mix well. Add remaining ingredients; whisk until smooth. Pour filling over bottom of cookie crust in Springform Pan. Refrigerate 25-30 minutes or until set. Remove collar from pan. Serve. Yields 8-12 servings.
Nutritional
Information Per Serving:
191 calories and 4 grams of fat per serving.
© Copyright 1999 The Rising
Stars Team
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