Lemon-Ginger Cookie Cream Cake - Kraft Recipes Top
Comida Kraft
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Lemon-Ginger Cookie Cream Cake

Prep Time
Total Time

12 servings

Get out the lemon-flavor pudding and the gingersnaps, and prepare to knock their socks off with a scrumptious cookies-and-cream no-bake cake.

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What You Need

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Make It

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  • Beat pudding mix, milk and ginger in large bowl with whisk 2 min. Stir in COOL WHIP.
  • Spread about 2 tsp. pudding mixture onto each cookie. Stack cookies, standing on edge on serving platter, to make a log. Frost with remaining pudding mixture.
  • Refrigerate overnight. Cut diagonally into slices to serve.

Special Equipment Needed

Special Extra

Add a chocolate garnish by using a vegetable peeler to shave chocolate from 1 oz. BAKER'S Semi-Sweet Chocolate onto cake.

Special Extra

Crumble an additional gingersnap over cake just before serving.

How to Store Cake

Store any leftovers in the refrigerator.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 140
Total fat 3.5g
Saturated fat 2.5g
Cholesterol 0mg
Sodium 230mg
Carbohydrate 25g
Dietary fiber 0g
Sugars 15g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* 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.

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