Servings: 10 Time: 20 minutes
Ingredients:
20 NABISCO Ginger snaps
½ cup cold fat-free milk
1 cup thawed light whipped topping
1 pack lemon instant pudding mix.
Instructions
1. Beat milk and pudding mix in a bowl for 1-2 minutes. Add in whipped topping and stir. Spread 1 teaspoon mixture on each cookie. Stack and arrange on edge of platter.
2. Frost with leftover pudding mixture. Refrigerate overnight or for 6 hours.
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