MAPLE-GINGER ICEBOX CAKE

I am an email subscriber to Mr. Food and this gem arrived in my inbox and not only sounds good, also sounds like it will be easy to make as you use a 16 oz package of gingersnaps (except for 6 cookies as a garnish), dip in milk, line a large bowl, cover with 1/2 of frozen whipped topping (reserve 1/4 of the tub) and 1 tablespoon of dessert and repeat the freeze overnight, unmold, crush up remaining cookies and top with remaining ingredients and 1/3 caramel topping then serve.

I think when I do make this, I will opt to try it with ice cream (maybe butter pecan) instead of the whipped topping
Click here for the recipe