When I was looking for a dessert for family night, I came across this recipe and thought I would try it out.
The recipe is for your favorite gingerbread cookie. You bake some of the cookie dough into cookies to crumble on top about 5-6. Then you put some of the cookie dough in the bottom of a 9 X 13 to form the crust. Then bake it according to the directions of your recipe. BUT after I made this I thought you could really just make a “graham cracker” type crust with a bag of gingersnaps and butter. Then crumble some of the leftover cookies on the top when you were done. If I ever make this again, I would do it like that.
The cheesecake part is
14 oz. of sweetened condensed milk
8 oz. of cream cheese softened
1/3 cup of lemon juice
2 cups of cool whip thawed
Mix the first three ingredients together until well blended and then fold in the cool whip. Refrigerate for at least and hour. It really does taste better cold. I would also like to try this recipe with a baked cheese cake.