Ginger and Spice Cookie Cake

Ready in
6 hr 20 min
This ginger cake isn’t really a cake at all – though it’s just as delicious. Made with layers of whip cream and gingersnap cookies, it becomes deliciously soft as this dessert sits.

Serving Size


Estimated Cost*


Per Serving

Prep Time

20 min

Cooking Time

0 min

Price/Availability Effective Date: February 10, 2014


3 tbsp Maple Syrup
5 dz Ginger Snaps preferable Voortman’s (about 60 cookies)
170 g Raspberries
125 g Blackberries
1.5 cups 35% cream


  1. Beat cream with 2 tbsp maple syrup in a large bowl, using an electric mixer on medium, until stiff peaks form when beaters are lifted, 4 to 6 min. Cream should measure about 3-1/2 cups.
  2. Spread 1/4 cup cream in the centre of a flat serving platter. Arrange 12 cookies, sides touching, in a circle over cream. Spread 1/2 cup cream over cookies, leaving outside edges of cookies, uncovered.
  3. Repeat with another 12 cookies, layering in a staggered fashion, then another 1/2 cup cream. Repeat layering, ending with cream. (There should be 5 layers of cookies). Refrigerate for at least 6 hours or overnight. Garnish with raspberries, blackberries and remaining tbsp maple syrup before serving.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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