Ginger snapped w/cream and cointreau
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box ginger snaps | |
| 2 | cups | Whipping cream |
| ½ | cup | Finely chopped candied ginger (found in bulk food stores) |
| ½ | cup | Shredded coconut |
| ½ | cup | Granulated sugar |
| ¼ | cup | Cointreau or Grand Marnier |
Directions
CJHARTLIN@...
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@...> on Feb 16, 1999
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