INGREDIENTS
15 1/4 ozs
spice cake mix
1 tsp
ground ginger
1 tsp
ground cinnamon
1/2 cup
buttermilk
1/2 cup
molasses
1/3 cup
canola oil
4 larges
eggs
14 ozs
sweetened condensed milk
8 ozs
nonfat cool whip
1 serving
caramel ice cream topping
12
gingersnap cookies