Pumpkin Chiffon Torte

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Ingredients:
***Crust***
20 ginger snap cookies, finely chopped
1 tablespoon fat-free margarine
***Filling***
1/2 cup skim milk
2 envelopes (approximately .25 ounce each) unflavored gelatin
1/2 cup sugar
1 can (16 ounces) solid pack pumpkin
1/2 teaspoon salt
1 container (8 ounces) thawed, froze n light whipped topping
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Directions:

Lightly spray springform pan with vegetable cooking spray. Chop cookies into fine crumbs. Combine cookie crumbs and margarine in small bowl; mix well with scraper. Press mixture onto bottom of prepared springform pan; set aside.

Pour milk into medium bowl. Microwave on HIGH 30-45 seconds or until very warm (120F). Sprinkle gelatin over warm milk; whisk until dissolved using a whisk. Add sugar; mix well. Add remaining ingredients; whisk until smooth.

Pour filling over bottom of cookie crust in springform pan. Refrigerate 25-30 minutes or until set. Remove collar from pan.

Nutrients per serving: Calories 191, Total Fat 4 g

This recipe from CDKitchen for Pumpkin Chiffon Torte serves/makes 12

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