PUMPKIN CHIFFON TORTE

PUMPKIN CHIFFON TORTE image

Yield 8-12 servings

Number Of Ingredients 14

1 c finely crushed gingersnaps, about 24
3 T butter or margerine, melted
2 env unflavored gelatin
1/2 c milk
1/2 c sugar
1 can (15 oz) pumpkin
1/2 t cinnamon
1/4 t ginger
1/4 t cloves
1 tub (8 oz) Cool Whip
optional:
1/4 t ground nutmeg
1/4 t vanilla
1/4 t almond extract

Steps:

For Crust: Combine crushed gingersnaps with butter for crust. Spray springform pan with cooking spray. Press into a 9-inch springform pan; set aside. For Filling: Pour milk into a small bowl and spinkle gelatin over it. Allow to stand for 2 minutes. Microwave on high for 30-45 seconds or until very warm; whisk until gelatin dissolves. Pour into a large bowl and add sugar. Mix well. Add remaining ingredients and whisk until very smooth. Pour into crust and refrigerate until set (25-30 minutes) serve cold.