Directions

1. Using a food processor, pulse ginger snaps into small chunks. If you’re using a baking dish instead of individual glasses, you don’t have to break the cookies into small chunks, or leave them whole.  
2. Using individual glasses with about 1 ½ cups capacity/bowls or a 9” x 9” baking dish, place a layer of whipped topping. Use two spoons, one to scoop the topping from the tub and the other to scrape the topping off the other spoon and direct it where it needs to go to make the layer even. Repeat this two-spoon process with about 1/3 of the lemon curd, making coverage as even as possible.   
3. Place a few raspberries, pushing them down slightly into the whipped topping/lemon curd along the edge so they’re visible and look pretty.  
4. Sprinkle 1/3 of the ginger snap chunks/crumbs on top of everything else. Repeat this layering one or two more times, depending on how much room you have in your glasses/baking dish, finishing with a thin layer of ginger snap crumbs.  
5. Place a dollop (or dollops of whipped topping if using a baking dish), on top of crumbs, and raspberries on top of each dollop. Place a few pieces of crystallized ginger near each raspberry in an attractive way. 
6. Chill in refrigerator, covered, for at least 8-12 hours, so cookies soften into a cake-like consistency.