I have always loved ginger snaps cookies since I was a little girl. The heat of the ginger off-set by a delightfully sweet, crunchy cookie is to me, an irresistible fusion. The love of a heat and sweet menagerie, was probably in hindsight, an indication that I might be inclined toward a love of cooking later in life. To continually be on a quest for enticing flavor marriages, that both surprise and yet make perfect sense, was written early in the path of my existence.
Speaking of marriages, one of the things I remember most from the early days of my wedded union, was our first trips to the grocery store together. I mean to do real grocery shopping for the week, not just to buy bean dip and Doritos to eat in the back of Chad’s Chevy Nova. On one of our first grocery quests at the old Stop and Shop on 12th street, I grabbed an enormous bag of gingersnaps and threw it into our cart, feeling good that I had us covered for a great bedtime snack that week. He shot a glance at me. Come to find out, other people consider Oreos and Chips A-hoy to be more of a typical snacking staple. But, he let me have my ginger snaps. It would be one of the first of a lot of concessions he’d make to ensure my happiness. Such a love, he is.
So given this snippet of my history, when I saw an opportunity from Stauffer’s Foods to create a recipe with my beloved spiced cookie for their “It’s a Snap” recipe contest, I knew it would be just that, a snap.
My Lemon and Ginger Trifle is an easy dessert full of the crumbly cookies. I also used Stauffer’s Lemon Snaps cookies which are equally tempting. It ended up taking first prize in the contest. It tickled me to know Stauffer’s felt that I utilized their product well. If they only knew how many packages of their cookies I’ve devoured in my day.
And get this: the trifle you see pictured here is a no-bake dessert. In that way, it is reminiscent of the days when I was still shy about turning on an oven. When I felt like cooking was something you magically knew how to do when you turned into a grandmother. Those days seem a lifetime ago. I think I appreciate cooking so much more because I come from a place of ignorance as to the way of boiling an egg properly. Let’s just say I believe in humble beginnings and starting small.
The use of lemon curd, cream cheese, and fresh lemon zest in this dessert gives it a tangy, ultra-citrusy quality that is balanced by the peppery notes of the ginger snaps.
Chad consumed every last bite of this very trifle pictured above. He scraped the dish with his spoon. He did not ask for Oreos.
Let’s just say sometimes people grow together. I learned to boil an egg like a pro; he learned to like new things. We are in our own sense, a harmonious blend.
You can serve this up in individual parfait dishes like I have here, or you can display it in a large trifle dish and serve it up on pretty plates with a great big spoon.
Either way, I hope you savor it.