Jamaica Crunch - cooking recipe

Ingredients

1 (16 ounce) package gingersnap cookies, crumbled
3 ounces butter, melted
1/2 pint heavy whipping cream
1 (14 ounce) can sweetened condensed milk
3 lemons, zested and juiced

Preparation

Mix cookie crumbs and melted butter in a bowl until all crumbs are moistened; press firmly into a single layer in the bottom of a baking dish.
Refrigerate dish until the crust is set, at least 30 minutes.
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Stir condensed milk into the cream until smooth and thick; add lemon zest and juice and stir. Spread the creamy mixture over the cookie crust.
Refrigerate until the cream layer is set, at least 30 minutes.