Pumpkin Chiffon Torte

Ingredients

Crust

• 20 gingersnap cookies, finely crushed
• 1 Tbsp. butter or margarine, softened

Filling

• 1/2 cup milk
• 2 envelopes unflavored gelatin
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• 1/2 cup sugar
• 1 can pumpkin
• 1 container frozen light whipped topping, thawed
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. cloves

Directions

For crust, combine cookie crumbs and butter in medium bowl; press onto bottom of greased 10 inch springform pan fitted with flat bottom. For filling, pour milk into large microwave-safe bowl. Microwave on high 30-45 seconds or until very warm. Sprinkle gelatin over milk; whisk until gelatin is dissolved. Stir in sugar. Add pumpkin, whipped topping, salt, cinnamon, ginger and cloves; whisk until smooth.

Pour filling over crust; refrigerate at least 30 minutes or until center is set. Loosen torte from rim of pan; remove rim.

By Robin from Washington, IA