Pumped up Ginger Snap Crunchers

Pat Schwartz

1 cup canned pure pumpkin
4 ounces Cool Whip free, thawed
2 Jell-o sugar free vanilla pudding snacks
12 ginger nsap cookies (small)
1/4 t cinnamon

In a medium mixing bowl, combine pumpkin, Cool Whip and pudding and mix well. Stir in cinnamon. Line a 12-cup muffin pan with baking liners and place 1 ginger snap cookie in the bottom of each cup. Evenly distribute mixture among the 12 cups. Freeze until solid, about 1 hour. Store in the freezer until ready to serve. (These taste best when eaten the day they're prepared.)

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