Ginger-Snappy Pumpkin Pie

20 Ginger snap cookies

1 Can libby's pumpkin pie mix

2 c Whipped topping

1/4 c Crush peanut brittle

Cover bottom and sides of greased 9in pie pan with whole gingersnap cookies and place in freezer. In a mixing bowl gently stir togeather the pumpkin and whipped topping untill thoroughly combined. Pour over frozen cookie shell and sprinkle with peanut brittle Freeze 4 hours or over night Remove from freezer 30 to 40 min before serving... top with wipped cream and cinnamon