Description
A simple no-bake dessert with layers of gingerbread cookies and whipped cream.
Ingredients
Scale
- 1 package (9-12 ounces) gingerbread cookies
- 4 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread a thin layer of whipped cream on the bottom of a serving dish.
- Arrange a layer of gingerbread cookies over the cream.
- Spread a layer of whipped cream over the cookies.
- Repeat layers until all cookies and cream are used, ending with a layer of cream.
- Cover and refrigerate for at least 4 hours, or overnight.
Notes
- For a softer cake, dip the gingerbread cookies in milk or coffee before layering.
- You can add spices like cinnamon or nutmeg to the whipped cream.
- Garnish with gingerbread crumbs or chocolate shavings before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg