½ (8 ounce) tub frozen light whipped dessert topping, thawed
3 gingersnaps, halved
1In a medium saucepan, stir together sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin, ginger, and vanilla. Transfer mixture to a large bowl. Cool about 20 minutes.
2Fold dessert topping into pumpkin mixture. Spoon into six 6-ounce tall glasses or serving dishes. Cover and chill about 5 hours or until firm. To serve, top each serving with a gingersnap half.
Tips: If using a sugar substitute, we recommend Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low bulk or packets. Be sure to use package directions to determine product amount equivalent to ½ cup sugar. Nutrition Facts per serving with sugar substitute: 134 cal., 5 g total fat (3 g sat. fat), 103 mg chol., 47 mg sodium, 19 g carbo., 2 g fiber, 4 g pro. Exchanges: 1 other carbo., 0.5 medium-fat meat, 0.5 fat
To make ahead: Prepare as directed. Cover and chill for up to 24 hours.