Pumpkin Ginger Torte

1. 1

   Mix 1 cup of the cookie crumbs and the margarine.

2. 2

   Press firmly onto bottom of 9-inch springform pan; set aside.

3. 3

   Place pumpkin, sugar and cinnamon in blender container; cover.

4. 4

   Process until well blended; set aside.

5. 5

   Sprinkle gelatine over milk in small saucepan; let stand 1 min.

6. 6

   Cook on low heat 3 min.

7. 7

   or until gelatine is completely dissolved, stirring occasionally.

8. 8

   Add to pumpkin mixture in blender container; cover.

9. 9

   Blend well.

10. 10

    Transfer pumpkin mixture to large bowl.

11. 11

    Gently stir in 2 cups of the whipped topping.

12. 12

    Spread over crust.

13. 13

    Refrigerate at least 1 hour.

14. 14

    Top with the remaining 1/2 cup whipped topping just before serving.

15. 15

    Sprinkle with the remaining cookie crumbs.

No additional tips available.