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9 servings, 1 square each
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Dessert can be refrigerated up to 24 hours before baking.
Substitute frozen vanilla nonfat yogurt for the whipped topping.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My audience loved this pudding. I didn't have enough time to soak the ginger snaps in the egg mixture, so I ran the snaps through the food processor and ground them to a coarse powder. It tasted like a steamed pudding and everyone loved it!
Wow -what a disappointment. No flavor whatsoever and the custard didn't mix so much with the gingersnap peices as it sunk below them.
My family loves this recipe! We have made it the last couple of years for Thanksgiving and Christmas. Even the finicky children like it!