Gingersnap Cookie Pudding

While at Varsity, I tended to live on McDonald's. Firstly because I didn't have any washing-up to do afterwards and secondly because it was just so convenient (less than a block away!). I did however gather some quick and easy (not to mention cheap) dinner party ideas from other students.

This dessert was always served after a pasta and Bolognese bake, with a fresh green salad and garlic rolls for a sweet a quick ending.

3 bags gingersnap cookies
2 containers fresh cream
fresh custard to serve

1. Line the cookies in layers in a baking dish. Pour over 1 container of cream (and a little bit of the other container) until the cookies are almost covered. Let stand for 30 minutes.

2. Preheat the oven to 180ºC. Pour over the rest of the cream and bake in the preheated oven for 30 minutes or until all the cream is absorbed.

3. Serve hot with fresh custard.