Notes: To yield 1 ¼ cups of gingersnap crumbs, I used 80 of
these cookies. For a gluten-free version, make sure to substitute gluten-free gingersnaps (such as
these).
For sweeter whipped cream, add more powered sugar a tablespoon at a time until it reaches the desired sweetness level.
The whipped cream recipe yields more than is necessary to top the bars. Chill any leftovers in an airtight container for up to 3 days.