16 oz. light cream cheese
12 oz. white chocolate baking squares
Gingerbread Cake and Cookie Mix
2 T. flour
1/4 c. hot water
Sunsweet Cranberry Fruitlings; sweetened/dried
Follow the instructions for the cookie recipe on the gingerbread mix. Mix the
gingerbread mix with water. This comes out like dough. Spread thin in
an 8 x 12” shallow pan and bake at 375 degrees for 10 - 12 minutes. Chop the
white chocolate baking squares, place them in a bowl, place the bowl in hot water,
and stir until melted. Fold in the cream cheese. Chop the dried cranberry fruit
into smaller pieces for sprinkling; do not use a food processor! When the
gingerbread mix has cooled, spread the cheese and chocolate mix, and sprinkle
with the cranberry pieces. Refrigerate and serve.