Tangy Lemon Refrigerator Cake
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
6-7
ingredients
- 30 gingersnaps
- 1 cup low-fat milk
- 1 (25 ounce) package lemon pudding mix
- 1 1⁄2 cups Cool Whip
directions
- Mix together milk and pudding mix until smooth.
- Add the cool whip to the mixture and stir.
- Scoop a heaping teaspoon of the cream mixture and sandwich it between two gingersnaps.
- Place the gingersnaps standing on edge at one end of a medium sized platter.
- Continue to alternate gingersnap then mixture so that you have created a "log" on the platter.
- Use the remaining cream mixture to cover the entire log.
- Refrigerate for a minimum of 8 hours.
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