Pumpkin chiffon torte

1 Servings

Ingredients

Quantity Ingredient
Crust:
20 Gingersnaps
1 tablespoon Fat Free Margarine
Filling:
½ cup Skim milk
2 packs Unflavored gelatin
½ cup Sugar
16 ounces Can
8 ounces Frozen light whipped topping
Thawed
½ teaspoon Salt
½ teaspoon Cinnamon
¼ teaspoon Ginger
¼ teaspoon Ground cloves
Pumpkin

Directions

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

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