Pumpkin Ginger Torte

Ingredients

• 0.5 cup firmly brown sugar light packed
• 15 oz pumpkin canned
• 2.5 cups cool whip free whipped topping divided thawed
• 0.5 cup milk fat-free
• 2  env. knox gelatine unflavored
• 20  gingersnaps divided crushed finely
• 0.5 tsp ground cinnamon 
• 2 Tbsp butter melted

Equipment

• bowl
• sauce pan
• blender
• springform pan

Directions

1. Mix 1 cup of the cookie crumbs and the margarine. Press firmly onto bottom of 9-inch springform pan; set aside.
2. Place pumpkin, sugar and cinnamon in blender container; cover. Process until well blended; set aside.
3. Sprinkle gelatine over milk in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally.
4. Add to pumpkin mixture in blender container; cover. Blend well.
5. Transfer pumpkin mixture to large bowl. Gently stir in 2 cups of the whipped topping.
6. Spread over crust. Refrigerate at least 1 hour. Top with the remaining 1/2 cup whipped topping just before serving.
7. Sprinkle with the remaining cookie crumbs.