Ginger Snap "Bread" Pudding

6 ingredients
3 steps

Ingredients

  • 32 NABISCO Ginger Snaps, coarsely broken
  • 1/4 cup golden raisins
  • 4 eggs
  • 1-3/4 cups fat-free milk
  • 1/2 cup sugar
  • 1 cup thawed COOL WHIP LITE Whipped Topping

Directions

  1. 1
    PLACE gingersnaps in lightly greased 9-inch square baking pan; sprinkle with raisins.
  2. 2
    BEAT eggs, milk and sugar with wire whisk until well blended. Pour evenly over gingersnaps; stir until well blended. Cover with foil. Refrigerate at least 2 hours.
  3. 3
    PREHEAT oven to 325°F. Bake dessert 45 minutes or until knife inserted 1 inch from center comes out clean, removing the foil after 30 minutes. Cool slightly before cutting into 9 squares. Serve warm topped with the whipped topping. Store leftover dessert in refrigerator.

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