1 Pouch Betty Crocker gingerbread cookie mix
butter water and egg called for on pouch
14 oz sweetened condensed milk
8 oz cream cheese, softened
1/3 cup fresh lemon juice
2 cups frozen whipped topping, thawed

Make cookie dough as directed. Shape dough into 5 (1-inch) balls. Bake in a preheated 350°F oven for 8-10 minutes.

Press remaining dough into greased 13x9-inch pan. Bake for 8-10 minutes.

Mix sweetened condensed milk, cream cheese and lemon juice until smooth. Fold in whipped topping. Spread over cooled cookie base.

Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate to chill, about 1 hour.

15 servings

High Altitude (3500-6500): In step 1, bake cookies 9-11 minutes. In step 2, bake 13x9-inch pan 11-13 minutes.

Submitted by: Unknown People