Easy Peasy Ginger Snap Cake
Created by lovinretirement on May 17, 2013
- Servings: 8
- Prep Time: 15m
- Cook Time: 0m
- Recipe #9616
Ingredients
- 36 ginger snap cookies
- 16 ounces Cool Whip topping, thawed
How to Make
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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.
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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.
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Step 3: Place in refrigerator for at least 6 hours so the cookies soften up with the Cool Whip.
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Step 4: When ready to serve, crumble the 1 or 2 reserved cookies and sprinkle on top.
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Step 5: Cut in squares and serve. If, by some fluke, there's any left, refrigerate.
Nutritional Facts
- 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