Ingredients
Equipment
Method
Preparation Steps
- Grease a 9x13 inch dish or line it with parchment paper.
- In a mixing bowl, beat cream cheese until smooth and gradually mix in the powdered sugar.
- Fold in the whipped topping and vanilla extract until combined.
- Whisk together the butterscotch pudding mix and milk until thickened.
- Fold the pudding into the cream cheese mixture until fully combined.
- Place a layer of gingerbread cookies at the bottom of the dish.
- Spread half of the cream cheese-pudding mixture over the cookies.
- Add another layer of gingerbread cookies and cover with the remaining filling.
- Top with a final layer of gingerbread cookies and sprinkle with ground cinnamon.
- Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
- Before serving, garnish with crushed candy canes and mini chocolate chips.
Nutrition
Notes
Ensure to chill overnight for best flavor and texture. Use fresh ingredients for optimal results.
