Crust;
10 gingersnap cookies, finely crushed
4 squares reduced fat graham crackers, finely crushed
2 tbls margarine, melted
Filling;
1/2 cup milk (Your choice, skim works well)
2 envelopes unflavored gelatin
1/2 cup sugar
1 16 oz can pumpkin (not pie filling)
1 8 oz container Lite or Fat Free frozen nondairy whipped topping,
thawed
1 tsp salt
1/4 tsp each ground ginger and ground cloves
1/2 tsp pumpkin pie spice
Spray a springform pan with veggie spray.
Combine gingersnap crumbs with graham cracker crumbs and margarine. Mix
well.
Put all but 2 tbls crust mixture (use for a topping)
into springform pan and pat down evenly on bottom and slightly up sides.
Pour milk in med sauce pan,
sprinkle gelatin into milk let set about 2 minutes.
Heat on Med heat until very warm,
but not boiling or bubbling, pour into bowl
and beat together with w wire whisk until gelatin is completely
dissolved.
Add sugar, mix well.
Add remaining ingredients, mix until smooth.
Pour filling over crust.
Sprinkle remaining crumb mixture over dessert.
Chill until set, at least 1 hour.
To serve, Remove spring pan collar, and dig in!!!!
