Pumpkin Praline Torte

Ingredients

Crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 cup margarine or butter, melted
Filling
  • 1 (30-oz.) can pumpkin pie mix
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1 (16-oz.) container frozen whipped topping, thawed
Garnish
  • 1 cup frozen whipped topping, thawed
  • 1(1.4-oz.) toffee candy bar, chopped

Instructions

1 _ In medium bowl, combine graham cracker crumbs and sugar. Add margarine, mix well. Press mixture in bottom of ungreased 9-inch springform pan.

2 _ In large bowl, combine all filling ingredients; blend well. Spoon into crust-lined pan, spreading evenly. Freeze at least 4 hours or until firm. Just before serving, garnish torte with whipped topping and toffee candy.

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