This Betty Crocker dessert combines some of my favorite flavors: ginger, lemon, and cream cheese. The ginger adds a little spice and the lemon and cream cheese are very refreshing. It is a perfect balance of flavors that result in a truly delicious treat.
Buon Appetito!
Ginger Cheesecake Dessert
Nutrition facts: Calories: 360 kcal; Fat: 18 grams;
Ingredients:
- gingerbread cookie mix (water, butter, and egg as called for on package) - 1 pouch
- sweetened condensed milk - 1 - 14 ounce can
- cream cheese, softened - 8 ounces
- lemon juice - 1/3 cup
- frozen whipped topping, thawed - 2 cups
Instructions:
- Make cookie dough as directed. Shape dough in to 5 (1 inch) dough balls. Bake 350 for 8 to 10 minutes.
- Press remaining dough into greased 13 x 9 inch pan. Bake 350 for 8 tho 10 minutes.
- Mix sweetened condensed milk, cream cheese and lemon juice until smooth. Fold in whipped topping, lemon juice until smooth. Fold in whipped toping. Spread over cooled cookie base.
- Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate to chill, about 1 hour. Garnish with lemon zest, if desired.
