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1 pkg. (4-serving size) lemon instant pudding mix
1 cup: cold fat-free milk
1-1/2 cups: thawed frozen light whipped topping
30 NABISCO Ginger Snap
BEAT pudding mix and milk in medium bowl with whisk for 2min. Stir in whipped topping.
SPREAD about 1-1/2 tsp. pudding mixture onto each cookie. Stack cookies, then stand on edge on platter. Frost with remaining pudding mixture.
REFRIGERATE 8 hours. Cut into diagonal slices to serve.
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 AJHJR
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