| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Pies & crus |
1 |
Servings |
INGREDIENTS
|
|
Crust: |
| 20 |
|
Gingersnaps |
| 1 |
tb |
Fat Free Margarine |
|
|
Filling: |
| 1/2 |
c |
Skim milk |
| 2 |
pk |
Unflavored gelatin |
| 1/2 |
c |
Sugar |
| 16 |
oz |
Can |
| 8 |
oz |
Frozen light whipped topping |
|
|
Thawed |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Ginger |
| 1/4 |
ts |
Ground cloves |
|
|
Pumpkin |
INSTRUCTIONS
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 Servings Approx. 191
calories and 4 grams of fat per serving
Recipe By : Guccie
From: Date: 05/30
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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