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GINGER-SNAPPY PUMPKIN PIE

Category:    Desserts
Yield:1 servings
 
     20    Ginger snap cookies                 2 c  Whipped topping
      1    Can libby's pumpkin pie mix       1/4 c  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
 

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