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
- 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
Feedback
Read feedback for this post below.
By Roberta (Guest Post)
04/09/2007
Hi, Great recipes! I was born in Washington, Iowa, but live in Florida now.
Related
Post Feedback
Your thoughts are welcomed and appreciated.
Enter your feedback here!
Like ThriftyFun on Facebook
By Roberta (Guest Post)
04/09/2007
Like ThriftyFun on Facebook
