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Gingerbread Cheesecake Cookie Stacks
Gingerbread Cheesecake Cookie Stacks
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Prep Time:
30 minutes
Total Time:
2 hours 45 minutes
Create festive gingerbread sculptures with Betty Crocker mix for a tasty and eye-catching holiday centerpiece.
Ingredients:
  • 2 packages (8 oz each) cream cheese
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 teaspoon vanilla
  • 1 pouch (17.5 oz) Betty Crocker™ Limited Edition Gingerbread Cookie Mix
  • Butter, water and egg called for on cookie mix pouch
Instructions:
  • In a large bowl, use an electric mixer on medium speed to cream the cream cheese until smooth. Gradually add the condensed milk, scraping the sides of the bowl as needed. Mix in the vanilla. Cover and refrigerate for at least 2 hours before serving.
  • Prepare the cookie dough following the package instructions. Roll out the dough on a work surface and use medium and small star-shaped cutters to make 24 medium stars and 8 small stars. Bake and cool according to the package instructions.
  • Stack a medium star with a spoonful of filling, then place another medium star on top, slightly turning it to create a beautiful pattern. Repeat with another spoonful of filling and a third medium star. Finish with one more spoonful of filling and a small star on top.
  • Enjoy chilled or serve right away.

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