Ingredients Jump to Instructions ↓

  1. 32 ginger snaps, coarsely broken

  2. 1/4 cup raisin s

  3. 4 egg s, lightly beaten

  4. 1 3/4 cups fat-free milk

  5. 1/2 cup sugar

  6. 1 cup thawed Cool Whip

Instructions Jump to Ingredients ↑

  1. Place cookies in a lightly greased 9-inch square baking pan, sprinkle with raisins. Beat eggs, milk, and sugar with wire whisk until well blended. Pour evenly over cookies, stir until well blended. Cover with foil. Refrigerate at least 2 hours. Preheat oven to 325 degrees F. Bake dessert 45 minutes or until knife inserted 1 inch from center comes out clean, removing the foil after 30 minutes. Cool slightly before cutting into 9 squares to serve, garnish with whipped topping.


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