This three layer Gingerbread Pie Dip is quick, easy, and packed with molasses and seasonal spices. It is great for making ahead of time and serving at festive holiday parties (like Christmas)!
4ounceswhipped cream;half tub of prepared whipped cream
1cuppowdered sugar
Gingerbread Pie Pudding
1packagevanilla pudding mix;3.4 ounce
1cupwhole milkcold
1 ½tablespoon black strapped molasses
½teaspoonground cinnamon
¼teaspoonground ginger
⅛teaspoonground nutmeg
⅛teaspoonground cloves
Topping and Garnish
4ounceswhipped cream;half tub of prepared whipped cream
2tablespoonscrushed gingerbread cookies
Instructions
No Bake Cheesecake
In a medium sized bowl whip together the softened cream cheese, whipped cream, and powdered sugar with a whisk, hand mixer, or stand mixer (about 5 minutes). Set aside.
Gingerbread Pie Pudding
In a large bowl whisk together the vanilla pudding mix and cold milk until it is thick.
Add the molasses, ground cinnamon, nutmeg, ginger, and cloves. Stir until well combined. Set aside.
Constructing the Gingerbread Pie Dip
Into a serving dish, spread out the cream cheese mixture.
Spread the gingerbread pie pudding on top of the no bake cheesecake.
Top with more whipped cream and crushed gingerbread cookies.
Refrigerate covered for at least 30 minutes (up to 2 days) before serving.
Video
Notes
Storing Information:
Refrigerated in an airtight container for up to 4 days.
I do not recommend freezing this Gingerbread Pie Dip.