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Desserts

Ginger Snap "Bread" Pudding

Ginger Snap "Bread" Pudding recipe
photo by:kraft
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 co...read more
posted by
hputi
on 11/22/2009
time
prep:
15 min
total:
3 hr
servings
total:
9 servings, 1 square each
Magazine Acquisition

What You Need

32
 gingersnaps, coarsely broken
1/4
cup  golden raisins
4
 eggs
1-3/4
cups  fat-free milk
1/2
cup  sugar
1
cup  thawed COOL WHIP LITE Whipped Topping

Make It

PLACE gingersnaps in lightly greased 9-inch square baking pan; sprinkle with raisins.

BEAT eggs, milk and sugar with wire whisk until well blended. Pour evenly over gingersnaps; stir until well blended. Cover with foil. Refrigerate at least 2 hours.

PREHEAT oven to 325°F. Bake dessert 45 minutes or until knife inserted 1 inch from center comes out clean, removing the foil after 30 minutes. Cool slightly before cutting into 9 squares. Serve warm topped with the whipped topping. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Make Ahead
Dessert can be refrigerated up to 24 hours before baking.
Substitute
Substitute frozen vanilla nonfat yogurt for the whipped topping.
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