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)

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Recipe by

Kristin Miller

@Kk723

Hampton, IA

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

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(1 rating)

yield 12 -15

Ingredients For ginger cheesecake dessert

1

pouch betty crocker gingerbread cookie mix plus butter, water and egg as called for on package
14 oz

can sweetened condensed milk
8 oz

cream cheese softened
1/3 c

lemon juice
2 c

whipped topping, thawed

How To Make ginger cheesecake dessert

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.

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.
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ginger cheesecake dessert

Ingredients For ginger cheesecake dessert

How To Make ginger cheesecake dessert

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