Easy Peasy Ginger Snap Cake

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.