Recipe - Pumpkin Chiffon Torte

Crust:
20 Gingersnaps
1 tablespoon Fat Free Margarine
Filling:
One half cup Skim milk
2 pack Unflavored gelatin
One half cup Sugar
16 ounce Can
8 ounce Frozen light whipped topping
Thawed
One half teaspoon Salt
One half teaspoon Cinnamon
One fourth teaspoon Ginger
One fourth teaspoon Ground cloves
Pumpkin

Chop ginersnaps. Combine gingersnaps with margarine. Press mixture onto
bottom of springform pan; set aside. Microwave milk milk until 180 F.
Whisk in gelatin. Whisk until dissolved; whisk in sugar. Add remaining
ingredients; whisk until smooth. Pour filling into Springform Pan.
Refrigerate 25 30 minutes or until set. Yield: 12