Pumpkin Ginger Torte
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. KNOX Unflavored Gelatine
1/2 cup fat free milk
2-1/2 cups thawed COOL WHIP FREE Whipped Topping, divided
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.
Source:
http://www.kraftfoods.com/main.aspx?...ecipe_id=56434