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Lemon-Ginger Cookie Cream Cake
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Lemon-Ginger Cookie Cream Cake

8 Hr(s) 20 Min(s)
20 Min(s) Prep
8 Hr(s) Cook
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.
What You Need
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12 servings
Original recipe yields 12 servings
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup cold milk
1/4 tsp. ground ginger
1-1/2 cups thawed COOL WHIP Whipped Topping
30 gingersnaps
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Let's Make It
1
Beat pudding mix, milk and ginger in large bowl with whisk 2 min. Stir in COOL WHIP.
2
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.
3
Refrigerate overnight. Cut diagonally into slices to serve.
Kitchen Tips
Tip 1
Special Extra
Add a chocolate garnish by using a vegetable peeler to shave chocolate from 1 oz. BAKER'S Semi-Sweet Chocolate onto cake.
Tip 2
Special Extra
Crumble an additional gingersnap over cake just before serving.
Tip 3
How to Store Cake
Store any leftovers in the refrigerator.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 0mg
Sodium 230mg
10%
Total Carbohydrates 25g
9%
Dietary Fibers 0g
Sugars 15g
30%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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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