- 1 packet Lemon Cooler Dip Mix
- 1 cup sour cream
- 8 oz. cream cheese, softened*
- 8 oz. whipped topping
- 2 doz. gingersnap cookies, approximately 24
Prepare dip according to the directions on tag. After whipping with a mixer, fold in the whipped topping. In a large Ziploc® bag place gingersnap cookies; seal and crush with a rolling pin or heavy object. Place 1/8 cup crushed gingersnaps in bottom of each parfait glass. (This recipe will make 8 parfaits.) Fill each parfait glass halfway with Lemon Cooler mixture. Repeat layer of crushed gingersnaps and Lemon Cooler. Garnish each parfait with small amount of gingersnap crumbs. Chill before serving.
*Cream cheese may be softened in microwave. Blend cream cheese to avoid “hot spots” before adding to recipe.