Ingredients
Equipment
Method
Step-by-Step Instructions
- Grease a 9x13 inch baking dish with non-stick spray or line it with parchment paper.
- In a large mixing bowl, use a hand mixer to beat 1 ½ cups of softened cream cheese until smooth.
- Gradually add 1 cup of powdered sugar into the cream cheese mixture, beating until fully blended.
- Gently fold in 2 cups of whipped topping and 1 teaspoon of vanilla extract until light and airy.
- In a separate bowl, whisk together 1 cup of butterscotch pudding mix with 2 cups of milk for 2-3 minutes until thickened.
- Fold the thickened butterscotch pudding into the cream cheese mixture thoroughly.
- Place a single layer of 24 gingerbread cookies at the bottom of the prepared dish.
- Spread half of the cream cheese–pudding mixture over the gingerbread cookies.
- Place another layer of gingerbread cookies over the cream cheese–pudding mixture.
- Spread the remaining cream cheese–pudding mixture over the new layer of cookies.
- Add one last layer of gingerbread cookies on top.
- Sprinkle 1 teaspoon of ground cinnamon over the topmost cookie layer.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, garnish with ½ cup crushed candy canes and ½ cup mini chocolate chips.
Nutrition
Notes
Ensure to let your cream cheese sit at room temperature for at least 30 minutes before mixing for a smooth texture. Don't rush the chilling time for optimal results.