In medium pot, combine all ingredients except pumpkin puree and cookies. Mix well with wire whip and place over low heat. Mix periodically until the mixture thickens and slightly boils. Add pumpkin and mix well.
Pour into serving cups and chill. Serve with gingersnap cookies and whipped cream if desired.
cool completely.
Arrange 32 gingersnap cookies in a single layer over
teaspoons pepper.
Process gingersnap cookies in a food processor to
Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.
Combine pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.
Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
ith baking paper.
Process cookies in food processor until fine
I used #2 & 10). The cookies and pie filling can be
Preheat oven to 375 degrees F (190 degrees C).
Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
Bake in the preheated oven until set, about 7 minutes. Cool completely.
br>Pulverize the ginger snap cookies in a food processor if
o 350\u00b0F.
Combine gingersnap crumbs, sugar, and ginger in
kidney beans than the original recipe calls for. these can be
Preheat oven to 350\u00b0F. Prepare cake according to package directions. Let cool completely.
Prepare pudding mix according to package directions. Stir in pumpkin pie filling, cinnamon and vanilla.
Place 1/2 the gingerbread cake into the bottom of a large trifle bowl. Top with 1/2 the pudding mixture then 1/2 the whipped cream. Repeat layers then chill overnight.
To serve, arrange gingersnap cookies in the center of trifle. Garnish with cranberries and mint.
ine bottom of pan with gingersnap cookies.
Cover with ice cream
an drippings.
To prepare gingersnap gravy, pour off pan juices
Place cookies in large resealable bag; crush fine with rolling pin.
Combine corn syrup and peanut butter in medium bowl.
Add crushed cookies; mix well.
Should hold together but be sticky.
If it is too dry add a little more corn syrup.
roll mixture into 24 balls.
Coat with sugar.
ill be thinner.) Place the gingersnap cookies in an even layer over
Early in day or day ahead, in large bowl mix first 7 ingredients.
Fold in softened ice cream until well blended. Arrange half of gingersnap cookies in bottom of 13 x 9-inch pan. Spoon half mixture over cookies.
Top with remaining cookies, then ice cream mixture.
Cover with plastic wrap and freeze for 5 hours.
In small bowl, whip cream until stiff peaks form.
Score top of ice cream into 15 servings.
Top each piece with cream and sprinkle with cinnamon.
Return to freezer until ready to serve.
Preheat oven to 375F.
Place gingersnaps and margarine in food processor; process until finely ground.
Press gingersnap mixture into 8\" pie plate. Bake 5-8 min; remove and cool crust. Chop apples in food processor.
Add cranberries, brown sugar, vanilla and cinnamon; pulse until just mixed.
Spoon apple-cranberry filling into another 8\" pie plate or casserole dish.
Sprinkle with granulated sugar.
Bake 35 min or until tender.
Spoon filling into gingersnap crust and serve immediately.
In a large deep skillet, combine the cold water, onion, and gingersnap cookies. Stir gently until the cookies have dissolved. Add the vinegar and sliced frankfurters. Heat over medium-low heat until simmering and somewhat thick. Serve over hot mashed potatoes.
Preheat oven to 375\u00b0.
Place gingersnaps and margarine in food processor.
Process until gingersnaps are finely ground. Press gingersnap mixture onto bottom and up side of 8-inch pie plate.
Bake 5 to 8 minutes and cool.
Mix all ingredients together. Add sugar or spices to taste. Serve on pumpkin breads or serve with gingersnap cookies as a dip.