jamaica crunch

Ingredients

• Servings: 8
• 1 (16 ounce) package gingersnap cookies, crumbled
• 3 ounces butter, melted
• 1/2 pint heavy whipping cream
• 1 (14 ounce) can sweetened condensed milk
• 3 lemons, zested and juiced

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• mix cookie crumbs and melted butter in a bowl until all crumbs are moistened; press firmly into a single layer in the bottom of a baking dish.
• refrigerate dish until the crust is set, at least 30 minutes.
• beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. stir condensed milk into the cream until smooth and thick; add lemon zest and juice and stir. spread the creamy mixture over the cookie crust.
• refrigerate until the cream layer is set, at least 30 minutes.