There are many great recipes using Nabisco ginger snaps. So if you are wondering what to do with leftover ginger snap cookies, here are some great tips for you!
1. Easy ginger snaps cheesecake
Crush the leftover gingersnap cookies and press them in the bottom of a cheesecake or pie pan for a great pie crust. In fact; any recipe that calls for Graham crackers can make use of leftover gingersnaps. Here is a great recipe that uses ginger snaps and cheese:
- 3 cups crushed Nabisco ginger snaps
- ½ stick melted butter (unsalted)
- 3 eight ounce bars of cream cheese (at room temperature)
- 1 ¼ cups sugar
- 2 cups sour cream
- Eggs-2 large
- Pure vanilla extract-2 tsp
- Cherry or any other fruit preserves- ½ cup
- Preheat oven to 350 F.
- Crush the ginger snaps with a bit of butter and press the mixture at the bottom of a 9-inch pan, at least 2 inches thick.
- Beat together eggs, half of the sour cream, one cup of sugar, cream cheese, and one teaspoon of vanilla.
- Pour the mixture on the crust and bake for 45 minutes.
- In another bowl, mix together remaining sugar, sour cream, and vanilla and beat well.
- Spread this over the hot cheesecake and bake for 3-4 minutes.
- Cool the cheesecake and let it set in the refrigerator for at least 4-5 hours.
- Spread the preserves and serve.
2. Gingersnap bread pudding
One of the best Nabisco ginger snaps recipes is this delightful bread pudding courtesy of Strawberry Plum.
- 1 cup dried apricots cut into strips
- ½ cup candied ginger diced
- 3 tbsp bourbon
- 9-10 cups plaited white/brown bread cubed or torn
- Leftover ginger snaps- cubed or broken
- 5 eggs
- 3 cups whole milk + 2 cups heavy cream
- Pinch of salt, cinnamon and nutmeg
- Preheat oven to 325 F. Prepare a pudding pan by greasing it.
- In a small bowl, mix the apricot and ginger and add some bourbon to it. Let it stand.
- In a large bowl, combine the bread and ginger snaps.
- In another bowl, beat together eggs, nutmeg, cinnamon, salt, sugar, milk, eggs, cream until well combined. Add the ginger, bourbon and apricot mixture.
- Pour the liquid over the bread and cookies.
- Transfer to prepared pan. Crumble and sprinkle some more gingersnaps over the mixture.
- Bake for 55 minutes to 1 hour.
- Cool completely before serving.
You can serve this Gingersnap pudding dessert with a delicious buttery bourbon sauce and a scoop of vanilla ice cream or whipped cream.
3. Gingersnap icebox cake
This is another popular Nabisco ginger snaps recipe which requires no baking and is great for those cold winter days.
- 1 ½ cups each heavy cream and powdered sugar (this is divided)
- Room temperature cream cheese 8oz
- 1 can of pumpkin
- 1 tbsp ground cinnamon and vanilla extracts each
- ½ tsp ground ginger
- ¼ tsp nutmeg and all spice
- A pinch of cloves
- 1 tbsp vanilla extract
- Gingersnaps crushed
- Using a hand mixer, beat the cream and ½ cup of powdered sugar gradually until it thickens. Remove into another bowl and set aside.
- Next, in the same bowl used for whipping the cream and sugar, beat the cream cheese, remaining sugar, vanilla, until smooth. Add the pumpkin and spices and beat again.
- Fold the whipped cream with pumpkin and set aside.
- Take the pumpkin mixture and dollop by dollop add it in a pan alternating with a layer of crushed gingersnap cookies. Continue layering the pumpkin-cream mixture with cookies layer and sprinkle some crushed gingersnaps on top. Cover and refrigerate for 4-6 hours.
4. Gingersnap trifle
This recipe uses fat free milk and sugar free pudding.
- 1 pack vanilla flavored sugar free pudding
- Fat free milk- 1 ½ cups
- Canned pumpkin ½ cup
- Cinnamon ½ tsp
- Nutmeg ¼ tsp
- CoolWhip® whipped topping sugar free-2 cups (divided)
- 2 cups crushed gingersnap cookies
- 1 can pear slices in juice-drained
- Whisk together milk, pudding mix for at least 2 minutes before adding the spices, pumpkin and Coolwhip® whipped topping.
- Layer the pears, gingersnap cookies and the above whipped mixture in a serving bowl. Repeat the layers. Top with remaining crushed cookies and CoolWhip®. Serve chilled.
5. Gingersnap gravy
This is a great recipe to serve with roast pork.
- Seasoning mix-A pinch of salt and pepper, ¼ tsp ground ginger, ¼ tsp thyme, 1/8 tsp sage, ¼ tsp cayenne pepper, a pinch of ground cumin. Combine these together.
- 4 tbsp butter
- Chopped onions and celery
- 1-2 cloves garlic crushed
- 6 cups chicken stock
- Gingersnap cookies crushed
- Brown sugar to taste
- Ground ginger powder to taste
- In a skillet, sauté together celery, onions, garlic in butter and stir well.
- Add the seasoning mix and cook for few minutes. Stir well to prevent burning.
- Next, add the stock and boil for 25 minutes so that liquid reduces.
- Now add the crumbled cookies whisk until dissolved. Cook for 10 minutes.
- Add sugar and ginger and strain the gravy.
You can also simply make peanut butter sandwiches with gingersnap cookies or crumble and add them to mint ice cream with whipped topping. So now you know what to do with leftover ginger snap cookies!