ginger cheesecake dessert

Name: Ginger Cheesecake Dessert
Yield: 12
Ingredients: 1 - pouch betty crocker gingerbread cookie mix plus butter, water and egg as called for on package; 14 ounce(s) can sweetened condensed milk; 8 ounce(s) cream cheese softened; 1/3 cup(s) lemon juice; 2 cup(s) whipped topping, thawed

(1 RATING)

44 Pinches

Kristin Miller

Hampton, IA

Updated on Apr 25, 2011

Quick dessert. Works with other types of cookies as well.

Rate

No Image

prep time

cook time

method ---

yield 12-15 serving(s)

Ingredients

1 - pouch betty crocker gingerbread cookie mix plus butter, water and egg as called for on package
14 ounces can sweetened condensed milk
8 ounces cream cheese softened
1/3 cup lemon juice
2 cups whipped topping, thawed

How To Make ginger cheesecake dessert

Step 1

Make cookie dough as directed. Shape 5 (1-inch) balls on cookie sheet and press remaining dough in a 13x9 pan. Bake both at 350 for 8-10 mins. Cool completely.

Step 2

Mix sweetened condensed milk, cream cheese and lemon juice until smooth. Fold in whipped topping. Crumble cookies over top of dessert. Cover and refrigirate about 1 hour before serving.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes