| Ingredient | ULF # | Portion |
|---|---|---|
| Baker Boy Ginger Cookie Dough | 717456 | 1 ea. |
| Krusteaz Vanilla Sweet Cream Cake/Muffin Batter | 739278 | 4 oz. |
| Driscoll Strawberries | 111252 | 1 ea. |
| Brighton Farms Aero Whip Cream | 152326 | 1 oz. |
Bake Krusteaz sweet cream batter in a sheet pan or individual ramekins at 325°F until fully baked (time will vary by size).
Bake Baker Boy gingersnap cookies according to instructions; allow to cool and crumble.
To assemble, layer cake on the bottom, top with whipped cream and gingersnap cookie crumble. Serve with fresh fruit or caramel sauce.
