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I love to bake so I don't usually go for these types of desserts that call for prepackaged items. However, my sister-in-law served this one to us over the holidays and we really enjoyed it. Since we are still painting/renovating our kitchen it's either a really easy dessert or no dessert. While my hips could go with no dessert, my sweet tooth isn't so sure. This recipe comes from the Kraft Kitchens hence it calls for their Kraft products. I used what I could find.
I've made this recipe twice now and noticed that I didn't have enough topping to frost the entire roll after assembling the cookie part. I must be putting more of the mixture between the cookies than is called for. My solution was to mix in more Cool Whip (at least another cup) before frosting the roll. Also, I didn't have a platter long enough to accomodate this so I made two logs, placed them side by side with a little of the topping inbetween them and then frosted the whole thing. The photo below doesn't do it justice. It tastes better than it looks.
Lemon-Ginger Refrigerator Roll
1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
1 cup cold skim milk
1-1/2 cups thawed Cool Whip Light Whipped Topping
30 Mr. Christie's Ginger Snaps Biscuits
BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip.
SPREAD about 1-1/2 tsp. pudding mixture onto each cookie. Stack cookies, standing on edge on platter to make log. Frost with remaining pudding mixture.
REFRIGERATE 8 hours. Cut diagonally into 12 slices to serve.
Kraft Kitchens Tips
Dessert needs to be refrigerated at least 8 hours before serving to allow the cookies to soften to the desired cake-like texture. If desired, dessert can be stored in refrigerator up to 24 hours before serving.