Gingerbread Cheesecake Trifle

• Vegetarian

• Produce

  • 1 tsp Ginger

• Condiments

  • 1 cup Caramel sauce
  • 2 tbsp Molasses

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 pinch Cloves
  • 20 oz Cool whip
  • 3/4 cup Sugar

• Snacks

  • 14 oz Gingerbread cookies

• Dairy

  • 16 oz Cream cheese
  • 3 tbsp Milk

Found on lifeloveandsugar.com

Ingredients

• 16 oz cream cheese, room temperature
• 3/4 cup sugar
• 1 tsp ginger
• 1 tsp cinnamon
• pinch of cloves
• 2 tbsp molasses
• 3 tbsp milk
• 20 oz cool whip, divided
• 14 oz gingerbread cookies (I used about 2 1/2 boxes of these cookies)
• 1 cup caramel sauce, divided

Directions

• 1. In a large bowl, beat cream cheese and sugar until smooth.
• 2. Add ginger, cinnamon, cloves, molasses and milk and mix until smooth.
• 3. Stir in 8 oz of Cool Whip (or homemade whipped cream).
• 4. In a large trifle dish, break up gingerbread cookies to make an even layer.
• 5. Top cookies with half of cream cheese mixture.
• 6. Top cream cheese mixture with 1/2 a cup of caramel sauce.
• 7. Top caramel sauce with about 6 oz of Cool Whip (or homemade whipped cream).
• 8. Repeat steps 4-7, then finish off trifle with gingerbread crumbs.
• 9. Refrigerate until ready to serve, at least 4 hours. Can be made the night before and refrigerated overnight.