Easy Ginger Bread cake
3 Pints heavy whipping cream
1 platter plate or small cookie sheet
Remove cookies from bag make a stack out of 6 or 8 cookies in each stack or equal amount in each stack and equal rows of 6 or 8 or which ever amount that you can fit on your platter
ie: xxxx
xxxx
xxxx
xxxx
Whip heavy cream (1) pint at a time frost each cookie with about 1 inch of cream attach a cookie on top layer with more whip cream continue to do this until you reach desired width then duplicate this for each row until you reach desired length use remaining whip cream to frost top and sides of cake refrigerate over night.
Garnish with Maraschino Cherries.
Cut cake diagonally from corner.♞
