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.
Add a chocolate garnish by using a vegetable peeler to shave chocolate from 1 oz. BAKER'S Semi-Sweet Chocolate onto cake.
Crumble an additional gingersnap over cake just before serving.
How to Store Cake
Store any leftovers in the refrigerator.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.