Categories: Desserts 
      Yield: 1 servings 
  
     20    Ginger snap cookies                 2 c  Whipped topping 
      1    Can libby's pumpkin pie mix       1/4 c  Crush peanut brittle 
  
  Cover bottom and sides of greased 9in pie pan with whole gingersnap cookies 
  and place in freezer. In a mixing bowl gently stir togeather the pumpkin 
  and whipped topping untill thoroughly combined. Pour over frozen cookie 
  shell and sprinkle with peanut brittle Freeze 4 hours or over night Remove 
  from freezer 30 to 40 min before serving... top with wipped cream and 
  cinnamon