INGREDIENTS
1
box spice cake mix
1 tsp
ground ginger
1 tsp
ground cinnamon
1/2 cup
buttermilk
1/2 cup
molasses
1/3 cup
vegetable or canola oil
4
large eggs
14 oz
can sweetened condensed milk
8 oz
tub Cool Whip - thawed
Caramel ice cream topping
12
gingersnap cookies - crushed plus more for garnish