| 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
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”