Ginger Cheesecake Dessert

 

1

pouch Betty Crocker® gingerbread cookie mix

1/2

cup butter or margarine, softened

1

tablespoon water

1

egg

1

can (14 oz) sweetened condensed milk (not evaporated)

1

package (8 oz) cream cheese, softened

1/3

cup fresh lemon juice

2

cups frozen (thawed) whipped topping

• 1 Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
• 2 Make 5 cookies by shaping dough into 5 (1-inch) balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
• 3 Meanwhile, press remaining dough in pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
• 4 In large bowl, beat milk, cream cheese and lemon juice with electric mixer on medium speed until smooth. Fold in whipped topping. Spread over cooled cookie base.
• 5 Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.