1 Tbsp International Delight Gingerbread Latte Creamer
8 oz. cream cheese, softened
2 Tbsp powdered or granulated sugar
1 cup cool whip
½ cup gingersnap crumbs
How to make it :
Line a 13" x 9" baking sheet with a parchment paper. Set aside.
Place the cream cheese in a bowl with the sugar and creamer and whip with hand mixer.
Add in the cool whip and stir in with a spoon or spatula, until just combined.
Spread it out evenly in the 13x9 pan. It will be thin. Place in freezer for 1-2 hours.
Place gingersnap crumbs into a small bowl.
Scoop the cheesecake mixture with a small cookie scoop or a tablespoon and roll in cookie crumbs.
Refrigerate for couple of hours in freezer until they get frozen.
When ready to serve, let sit out for 5 minutes at room temperature to desired firmness.
Serve and enjoy!
Refrigerate leftover bites in a ziploc bag or an air tight container.
