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Receta Ginger Snappy Pumpkin Pie
by Global Cookbook

Ginger Snappy Pumpkin Pie
Calificación: 4.5/5
Avg. 4.5/5 1 voto
 
  Raciónes: 1

Ingredientes

  • 20 x ginger snap cookies
  • 1 can libby's pumpkin pie mix
  • 2 c. whipped topping
  • 1/4 c. crush peanut brittle

Direcciones

  1. 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 frzn cookie shell and sprinkle with peanut brittle Freeze 4 hrs or possibly over night Remove from freezer 30 to 40 minutes before serving... top with wipped cream and cinnamon