Lemon-Ginger Cookie Cream Cake

Ingredients

• 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
• 1 cup cold milk
• 1/4 tsp. ground ginger
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 30 gingersnaps

Instructions

1. Beat pudding mix, milk and ginger in large bowl with whisk 2 min.
2. Stir in COOL WHIP.
3. Spread about 2 tsp.
4. pudding mixture onto each cookie.
5. Stack cookies, standing on edge on serving platter, to make a log.
6. Frost with remaining pudding mixture.
7. Refrigerate overnight.
8. Cut diagonally into slices to serve.