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    Ginger Snap "Bread" Pudding


    Source of Recipe


    KRAFT

    List of 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

    Recipe



    PLACE gingersnaps in lightly greased 9-inch square baking pan; sprinkle with raisins.

    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.

    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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