INGREDIENTS
16 oz
cream cheese, room temperature
3/4 cup
sugar
1 tsp
ginger
1 tsp
cinnamon
cloves
2 tbsp
molasses
3 tbsp
milk
20 oz
cool whip, divided
14 oz
gingerbread cookies (I used about 2 1/2 boxes of these cookies)
1 cup
caramel sauce, divided