- 1 (20-oz.) can apple pie filling
- 1/4 c. + 2 Tbs. chopped crystallized ginger
- 36 Archway Ginger Snaps
- 1 c. whipped cream
- Mix together pie filling and 1/4 c. crystallized ginger in a small saucepan.
- Cook over medium-low heat just until filing is warm.
- Place 6 ginger snaps in each of 6 serving bowls.
- Spoon filling over cookies.
- Top with whipped cream and sprinkle with remaining ginger.