Instructions: Break ginger snaps into quarters; set aside. Whip cream until stiff. Add remaining ingredients to whipped cream. Blend well. Layer cream mixture and ginger snaps in a large glass serving bowl until cream mixture is exhausted, making sure that the last layer is the cream mixture.

Refrigerate until ready to serve.
* In lieu of candied ginger, bottled ginger may be used.

Yield: 10 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.