A Holiday Dessert We Can't Stop Talking About
Guaranteed to bring down the (gingerbread) house.
An adorable (and oh-so-easy) riff on everyone’s favorite holiday cookie, this gingerbread pie-in-a-jar is as festive as it gets. The best part? No baking required. All you need is a mix of seasonal spices, a set of mason jars, and half an hour. Take a look at the full recipe below.
Ingredients (Serves 6)
1 12 ounce package of gingersnaps
16 ounces cream cheese, room temperature
16 ounces speculoos cookie butter
2 tablespoons molasses
8 ounces Cool Whip
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Caramel sauce, for drizzling
Directions
Using a food processor, grind gingersnaps into a fine crumb and set aside. Next, in a large mixing bowl, beat cream cheese for two minutes or until consistency is light and creamy. Add in speculoos and molasses. Beat on low until combined, then mix in cinnamon, nutmeg, and six ounces of Cool Whip. Fold until combined.
Assembly
In six mason jars, layer cookie crumbs and gingerbread mixture, alternating until you reach the top of the jar. Refrigerate for two to three hours. When ready to serve, add a dollop of Cool Whip and drizzle with caramel.
