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Crust ~ 1 box Gingersnap cookies 4 1/2 T melted butter 1/8 c sugar Filling~ 1 1/2 8oz pkg cream cheese softened 2 cups whipped cream (or 1 8oz tub of cool whip thawed) 1 15 oz can pumpkin puree 1/8 c sugar 1 tsp ginger 1 tsp cloves 1 tsp all spice 1 [...]
Read the recipe at cookeatshare.com
