Easy Peasy Ginger Snap Cake

15m
Prep Time
0m
Cook Time
15m
Ready In

Recipe: #9616

May 17, 2013



"This is so-o-o-o easy and delicious."

Original is 8 servings

Nutritional

  • Serving Size: 1 (124.8 g)
  • Calories 621.1
  • Total Fat - 31.5 g
  • Saturated Fat - 23.2 g
  • Cholesterol - 0 mg
  • Sodium - 379.8 mg
  • Total Carbohydrate - 79.9 g
  • Dietary Fiber - 0.7 g
  • Sugars - 42 g
  • Protein - 6.6 g
  • Calcium - 59.7 mg
  • Iron - 4.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Ice each cookie with Cool Whip and stand them upright, making the row as long as you like. But measure them out so you will end up with 2 rows. Save 1 or 2 cookies to crumble.

Step 2

When they are all iced and placed in 3 rows along side each other, ice the whole thing with Cool Whip so it looks like a rectangular cake.

Step 3

Place in refrigerator for at least 6 hours so the cookies soften up with the Cool Whip.

Step 4

When ready to serve, crumble the 1 or 2 reserved cookies and sprinkle on top.

Step 5

Cut in squares and serve. If, by some fluke, there's any left, refrigerate.

Tips


No special items needed.

0 Reviews

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