Ingredients
1
cup graham cracker crumbs
2
tablespoons sugar
1/4
cup margarine or butter, melted
1
(30-oz.) can pumpkin pie mix
1/2
teaspoon ginger
1/2
teaspoon cinnamon
1
(16-oz.) container frozen whipped topping, thawed
1
cup frozen whipped topping, thawed
1
(1.4-oz.) toffee candy bar, chopped
Preparation
In medium bowl, combine graham cracker crumbs and sugar. Add margarine, mix well. Press mixture in bottom of ungreased 9-inch springform pan.
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.
