Jamaica Crunch Recipe
- 1 (16 ounce) package gingersnap cookies, crumbled
- 3 ounces butter, melted
- 1/2 pint heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 3 lemons, zested and juiced
- Mix cookie crumbs and melted butter in a bowl until all crumbs are moistened; press firmly into a single layer in the bottom of a baking dish.
- Refrigerate dish until the crust is set, at least 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Stir condensed milk into the cream until smooth and thick; add lemon zest and juice and stir. Spread the creamy mixture over the cookie crust.
- Refrigerate until the cream layer is set, at least 30 minutes.
