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Recipes
Shopping list
Ingredients
- ¼ cup unsalted butter
- 15 ginger snap cookies (about 1 cup)
- ¼ cup sweetened condensed milk
Steps
- Place butter out to soften. Break cookies into small pieces and place in food processor bowl (or blender). Process 1–2 minutes into fine powder.
- Place butter in large bowl; beat with electric mixer on HIGH until fluffy. Beat in cookies and milk until blended. Place in airtight container and refrigerate for up to 1 month.
Amount per ¼ recipe serving: Calories 250, Total Fat 16g, Sat Fat 9g, Trans Fat 1.5g, Chol 35mg, Sodium 95mg, Total Carb 25g, Fiber 0g, Sugars 17g, Protein 3g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 0%