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Ingredientes
- 1 box ginger snaps
- 2 c. Whipping cream
- 1/2 c. Finely minced candied ginger (found in bulk food stores)
- 1/2 c. Shredded coconut
- 1/2 c. Granulated sugar
- 1/4 c. Cointreau or possibly Grand Marnier
Direcciones
- Break ginger snaps into quarters; set aside. Whip cream till stiff. Add in remaining ingredients to whipped cream. Blend well. Layer cream mix and ginger snaps in a large glass serving bowl till cream mix is exhausted, making sure which the last layer is the cream mix.
- Chill till ready to serve.* In lieu of candied ginger, bottled ginger may be used.
- Yield: 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 10 servings | |
| Calories 145 | |
| Calories from Fat 84 | 58% |
| Total Fat 9.61g | 12% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 10mg | 0% |
| Potassium 44mg | 1% |
| Total Carbs 11.78g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 10.22g | 7% |
| Protein 0.64g | 1% |
