Wednesday, October 3, 2012

Ginger Cheesecake Dessert

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 
prep: 40 min
total time: 1 hour 10 min
yield: 15 servings
calories: 360
fat grams: 18

1 pouch gingerbread cookie mix (water, butter, and egg as called for on package)
14 ounce sweetened, condensed milk
8 ounce cream cheese, softened
1/3 cup lemon juice
2 cups frozen whipped topping, thawed

  1. Make cookie dough as directed. Shape dough in to 5 (1 inch) dough balls. Bake 350 for 8 to 10 minutes. 
  2. Press remaining dough into greased 13 x 9 inch pan. Bake 350 for 8 tho 10 minutes. 
  3. 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. 
  4. Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate to chill, about 1 hour. Garnish with lemon zest, if desired. 

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