Serve up a chocolate cookie roll from KRAFT Recipes. Bring this Chocolate-Gingersnap Cookie Roll to your next party or potluck!
What You Need
Original recipe yields 10 servings
2 cups whipping cream
1/4 cup MAXWELL HOUSE INTERNATIONAL, any café flavor
3 Tbsp. powdered sugar
15 chocolate wafer cookies
Add To Shopping List
Let's Make It
Beat cream, coffee and sugar in large bowl with mixer on high speed until soft peaks form.
Spread about 1-1/2 tsp. whipped cream mixture onto each gingersnap and cookie. Stack on edge on platter to make 12-inch log, alternating gingersnaps and wafer cookies. Frost with remaining whipped cream mixture.
Refrigerate 6 hours. Cut diagonally into 10 slices to serve.
Save room for this special-occasion dessert by planning ahead. For example, watch portions and choose lower-fat foods throughout the day so you can enjoy a serving of this spectacular dessert after the evening meal.
This easy-to-make dessert can be refrigerated up to 24 hours before serving. Or for longer storage, freeze until firm, then cover with plastic wrap. Freeze up to 2 months. If frozen, thaw (unwrapped) in refrigerator 1 hour before serving.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* 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.