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Ginger Cookie Cake


This is a pretty and delicious recipe for any special occasion. It's easy enough to put together, you can let your children help. I found this recipe in a grocery store newsletter.
  • 1 1/2 cups whipping cream 
  • 3 tablespoons maple syrup, divided
  • 35 crispy gingersnap cookies
  • Raspberries
  • Blueberries or blackberries
  1. Whip together cream and 2 tablespoons maple syrup until stiff peaks form.
  2. Divide whipped cream into 5 equal portions.
  3. Spread 1 portion whipped cream onto your serving platter.
  4. Arrange 7 cookies on top of the whipped cream sides touching, 6 to form a circle and 1 in the center. Cover with another portion of whipped cream. Leave edges of cookies uncovered.
  5. Repeat until you have 5 layers, staggering cookies in each layer. You will end up with whipped cream as the top layer.
  6. Cover and refrigerate at least 6 hours. The cookies will soften and become cake like in texture.
  7. Just before serving garnish with raspberries and blueberries, or blackberries. Using all 3 fruits would be great too.
  8. Drizzle remaining tablespoon of maple syrup over berries. 
  9. Serves: 8 - 10 

3 comments:

  1. Oh, Betty, what a splendid recipe! I love gingersnaps, and this is my idea of dessert. So easy to make, as well. Thanks!

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  2. This was amazing!!!! and ended up being all ooey, gooey and totally not gluten-free or sugar-free or keto-friendly…BUT, it’s a really, really easy recipe so that counts for something in my books! That’s some mouth-waterin’ yumminess right there. Good one grams.

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  3. Perfect for night time snacking :-) Thank you !

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