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Pumpkin Ginger Torte

Prep time

25 min

Total time

1 hr 28 min

Servings

Makes 8 servings.

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Ingredients

20 NABISCO Ginger Snaps, finely crushed, divided
2 Tbsp. margarine or butter, melted
1 can (15 oz.) pumpkin
1/2 cup firmly packed light brown sugar
1/2 tsp. ground cinnamon
2 env. unflavored gelatin
1/2 cup fat-free milk
2-1/2 cups thawed frozen fat-free whipped topping, divided

Preparation

Mix 1 cup of the cookie crumbs and the margarine. Press firmly onto bottom of 9-inch springform pan; set aside.
Place pumpkin, sugar and cinnamon in blender container; cover. Process until well blended; set aside. Sprinkle gelatine over milk in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Add to pumpkin mixture in blender container; cover. Blend well.
Transfer pumpkin mixture to large bowl. Gently stir in 2 cups of the whipped topping. Spread over crust. Refrigerate at least 1 hour. Top with the remaining 1/2 cup whipped topping just before serving. Sprinkle with the remaining cookie crumbs.

Recipe Tips

Take a ShortcutTo quickly crush cookies into crumbs, process in blender or food processor.

Cooking Know-HowAfter crushing the cookies, you should have about 1-1/4 cups crumbs.

165266

Nutrition Information

Nutrition per serving:

Calories

220
Total Fat

6g
Saturated Fat

2g
Cholesterol

0mg
Sodium

180mg
Total Carbohydrate

41g
Dietary Fiber

2g
Total Sugars

25g
Includes Added Sugars

n/a
Protein

4g
Vitamin A

170%DV
Vitamin C

4%DV
Vitamin D

n/a
Calcium

6%DV
Iron

10%DV
Potassium

n/a

n/a indicates that data is not available

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