I So wish I had my own picture of this DELISH dessert. But we all gobbled it up so fast, I didn't get a snapshot:( Seriously, this is SOoo yummy & so easy/quick to make. SCORE:)
Check out FTLOB Tasty Tuesday Hop, so many yummies!!!
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup cold fat-free milk
1-1/2 cups whipping cream
30 Ginger Snaps
BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in WHIP Cream.
SPREAD about 1-1/2 tsp. pudding mixture onto each cookie. Stack cookies, standing on edge on platter to make log. Frost with remaining pudding mixture.
REFRIGERATE 8 hours. Cut diagonally to serve.
Dessert needs to be refrigerated at least 8 hours before serving to allow the cookies to soften to the desired cake-like texture. If desired, dessert can be stored in refrigerator up to 24 hours before serving.
4 comments:
I love ginger snaps! I'll have to give this a try. I love easy recipes! Thanks for the visit. Now following :)
Wow I've never seen this done this way. We make it with choc cookies and whipped cream and Nate calls it "zebra cake" :) Thanks for sharing!! Xo
Following you back!! Cute blog!!
Ash from The Adventures of Ash and Rowe
http://adventuresofashandrowe.blogspot.com/
Oh wow this looks amazing.
<3, New Follower
Post a Comment