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.
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
