Place gingersnaps in lightly greased 9-inch square baking pan; sprinkle with raisins.
Beat eggs, milk and sugar with wire whisk until well blended. Pour evenly over gingersnaps; stir until well blended. Cover with foil. Refrigerate at least 2 hours.
Preheat oven to 325°F. Bake dessert 45 minutes or until knife inserted 1 inch from center comes out clean, removing the foil after 30 minutes. Cool slightly before cutting into 9 squares. Serve warm topped with the whipped topping. Store leftover dessert in refrigerator.
Dessert can be refrigerated up to 24 hours before baking.
Substitute frozen vanilla nonfat yogurt for the whipped topping.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 9 servings, 1 square each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.