• 1 Tbsp Gingerbread Coffee Creamer
• 8 oz. cream cheese, softened
• 2 Tbsp powdered or granulated sugar
• 1 cup cool whip
• ½ cup gingersnap crumbs

• 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 13×9 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.
• Enjoy!

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