Ingredients:
1 cup canned pure pumpkin
Half an 8-ounce container Cool Whip Free, thawed
2 Jell-O Sugar Free Vanilla Pudding Snacks
12 ginger snap cookies
1/4 tsp. cinnamon
Directions:
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.
