Toasted pecan halves and caramel ice cream topping, grace the top of this rich and creamy gingersnap pumpkin torte.
1 1/2 cups Gingersnaps, crushed
1 cup Toasted pecans, chopped
1/3 cup Margarine or butter, melted
1/2 cup Granulated sugar
1 envelope Unflavored gelatin
1/2 cup Light cream or half and half
3 Egg yolks
1/4 cup Water
1 can (15 ounces) Pumpkin
2 tsp Pumpkin pie spice
4 ounces Whipped topping, thawed
1/2 cup Pecan halves, toasted
1/4 cup Caramel ice cream topping
Oven Temp ~ 350°
Baking Time ~ 10 to
Pan Type ~ 8-inch springform cake pan
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!