Prep Time:
10 mins
Total Time:
10 mins
Servings:
8
Ingredients
Directions
Place cream cheese in a bowl; add ginger, cinnamon, cloves, and salt, and beat with an electric mixer until light and fluffy.
Add marshmallow fluff and molasses and blend until creamy and smooth. Fold in gingersnap cookie crumbs until well combined.
Store in an airtight container in the refrigerator, and serve with your favorite cookies or fruits.
Cook’s Note
You can use a mini food processor to crumble the gingersnaps, or just place cookies in a small plastic bag, and crush finely with a rolling pin.
Nutrition Facts (per serving)
| 195 | Calories |
| 11g | Fat |
| 22g | Carbs |
| 3g | Protein |
