2 enveloped unflavored gelatin
3/4 cup unsweetened apple juice
1/2 cup water
1 can (16 ounces) pumpkin
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 package (2.8 ounce size) whipped topping mix (1 envelope)
Skim milk
1/4 cup graham cracker crumbs
1. Sprinkle gelatin on apple juice in 1 quart saucepan to soften; add water. Heat over low heat until gelatin is dissolved, stirring constantly; remove from heat.
2. Mix pumpkin, brown sugar, cinnamon, ginger and cloves in medium bowl; stir in gelatin mixture until smooth. Refrigerate until mixture mounds slightly when dropped from a spoon, stirring occasionally.
3. Prepare topping mix as directed on package except use skim milk. Reserve 1/2 cup topping.
4. Beat pumpkin mixture until smooth and light; fold remaining topping into pumpkin mixture. Sprinkle crumbs in bottom of square pan, 9 x 9 x 2 inches, sprayed with nonstick cooking spray; spread pumpkin mixture in pan.
5. Cover and refrigerate until firm, at least 2 hours. Top with remaining topping.
Yields: 9 Squares
