| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
|
Box ginger snaps |
| 2 |
c |
Whipping cream |
| 1/2 |
c |
Finely chopped candied ginger (found in bulk food stores) |
| 1/2 |
c |
Shredded coconut |
| 1/2 |
c |
Granulated sugar |
| 1/4 |
c |
Cointreau or Grand Marnier |
INSTRUCTIONS
CJHARTLIN@MSN.COM
Break ginger snaps into quarters; set aside. Whip cream until stiff. Add
remaining ingredients to whipped cream. Blend well. Layer cream mixture
and ginger snaps in a large glass serving bowl until cream mixture is
exhausted, making sure that the last layer is the cream mixture.
Refrigerate until ready to serve. * In lieu of candied ginger, bottled
ginger may be used. Yield: 10 servings. Source: Good Friends Cookbook
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 16, 1999
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