| 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
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" <[email protected]> on Feb 16, 1999
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