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Pumpkin Chiffon Torte
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Brief Description
Refrigerated pumpkin dessert with a gingersnap cookie crust; made in a springform pan.
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Main Ingredient
pumpkin
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Category: Desserts
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Cuisine: American
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Prep Time: 60 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Mar 10, 2015
Number of Servings:
Ingredients:
- 20 - gingersnap cookies finely chopped
- 1 tablespoons - fat-free margarine
- 1/2 cups - skim milk
- 2 envelopes - .25 ounces each unflavored gelatin
- 1/2 cups - sugar
- 1 cans - 16 oz. pumpkin
- 1 containers - 8 oz. frozen light nondairy whipped topping thawed
- 1/2 teaspoons - salt
- 1/2 teaspoons - ground cinnamon
- 1/4 teaspoons - ground ginger
- 1/4 teaspoons - ground cloves
Directions:
Lightly spray a Springform Pan with vegetable oil spray. Chop cookies into fine crumbs. Combine cookie crumbs and margarine in a large mixing bowl; mix well.
Press mixture onto bottom of prepared Springform Pan; set aside.
Pour milk into a large mixing bowl; sprinkle gelatin over milk. Allow to stand 2 minutes. Microwave on High for 30-45 seconds or until very warm (120 degrees F); whisk until gelatin dissolves. Add sugar, and mix well. Add remaining filling ingredients and whisk until smooth.
Pour filling over bottom of cookie crust in Springform Pan. Refrigerate for 20-30 minutes or until set. Remove collar from pan.
Slice and serve.
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