1 pouch Betty Crocker Gingerbread cookie mix
1/2 cup butter or margarine, softened
1 tablespoon water
1 egg
1 14oz can sweetened CONDENSED milk, NOT evaporated.
1 8oz package cream cheese, softened
1/3 cup lemon juice
2 cups whipped topping
Heat oven to 375F. Spray bottom and sides of 13X9" baking pan with cooking spray.
In large bowl, stir mix, butter, water, and egg until soft dough forms.
Make 5 cookies by shaping dough into 5 one-inch balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of drinking glass dipped in sugar.
Bake 8-10 minutes or until edges are set. Move to cooling rack to cool.
While cookies are cooling, press remaining dough into baking pan. Bake 8-10 minutes.
In a large bowl, beat cream cheese, milk and lemon juice with an electric mixer, medium speed, until smooth.
Fold in whipped topping and spread over cookie base.
Crumble the 5 baked cookies and spread evenly over cream cheese mixture. Cover and refrigerate 1 hour before serving. Keep any left overs refrigerated.
Serves 15 people.
