Recipe - Ginger-Snappy Pumpkin Pie

20 Ginger snap cookies
1 Can libby's pumpkin pie mix
2 cup Whipped topping
One fourth cup Crush peanut brittle

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
frozen cookie shell and sprinkle with peanut brittle Freeze 4 hours
or over night Remove from freezer 30 to 40 min before serving... top
with wipped cream and cinnamon

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip