Tangy Lemon Refrigerator Cake

• 30 gingersnaps
• 1 cup low-fat milk
• 1 (25 ounce) package lemon pudding mix
• 1 12 cups Cool Whip

1. Mix together milk and pudding mix until smooth.
2. Add the cool whip to the mixture and stir.
3. Scoop a heaping teaspoon of the cream mixture and sandwich it between two gingersnaps.
4. Place the gingersnaps standing on edge at one end of a medium sized platter.
5. Continue to alternate gingersnap then mixture so that you have created a "log" on the platter.
6. Use the remaining cream mixture to cover the entire log.
7. Refrigerate for a minimum of 8 hours.

lowfat milk, lemon pudding

Taken from www.food.com/recipe/tangy-lemon-refrigerator-cake-269979 (may not work)