Gingersnap Cream

1. 1

   1. Grind the gingersnaps to a fine powder.

2. 2

   2. In a saucepan, thoroughly combine the cornstarch, sugar, and ground cookies. Make a well in the center and pour in the milk.

3. 3

   3. Heat over low heat and thicken the mixture, stirring constantly.

4. 4

   4. Pour the cream into a jar and let it cool to room temperature before placing it in the fridge.

* Per serving · 4 servings · Values may vary.

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