Jamaica Crunch recipe

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Ingredients

1 (16 ounce) package gingersnap cookies, crumbled
3 ounces butter, melted
½ pint heavy whipping cream
1 (14 ounce) can sweetened condensed milk
3 lemons, zested and juiced

Nutrition Info

593.4 calories
carbohydrate: 69.2 g
cholesterol: 80 mg
fat: 33.2 g
fiber: 0.8 g
protein: 6.9 g
saturatedFat: 17.3 g
servingSize: -
sodium: 340.9 mg
sugar: 47 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Refrigerate dish until the crust is set, at least 30 minutes.

  3. 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.

  4. Refrigerate until the cream layer is set, at least 30 minutes.

Recipe Yield

8 servings

Recipe Note

Lovely simple recipe for that treat of a dessert.

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