Can I make this ahead?

Yes — mix it and chill up to 24 hours. Add sprinkles right before serving.

Can I use fresh whipped cream instead of Cool Whip?

Yes, but stabilize it with a small amount of powdered sugar so it holds texture longer.

Absolutely. Reduce spices slightly for very young palates and serve with animal crackers.

Try vegan cream cheese and coconut-based whipped topping; flavor will shift but stay festive.

It’s more sweet and warm than spicy — ginger gives a gentle bite, not heat.

A quick, festive dip that tastes like gingerbread in spoonable form. It whips up fast and pairs perfectly with cookies, crackers, or fruit.

Scale

8 oz cream cheese, softened to room temperature
3 tablespoons molasses
2 tablespoons packed brown sugar
1 tablespoon powdered (confectioners’) sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
A tiny pinch ground cloves
1 (8 oz) tub non-dairy whipped topping (eg. Cool Whip)
Optional: holiday sprinkles (gingerbread men, snowflakes, non-pareils) for decoration

Place the softened cream cheese in a mixing bowl. Add the molasses, brown sugar, and powdered sugar. Using a hand mixer, beat until the mixture is smooth and uniform.
Add the cinnamon, ginger, nutmeg, and a small pinch of cloves. Mix briefly so the spices are evenly incorporated.
Gently fold the whipped topping into the spiced cream cheese mixture until everything is combined and light in texture—avoid overworking it.
Cover and chill the dip until you plan to serve; chilling helps it set and makes scooping easier.
At serving time, optionally sprinkle festive decorations on top for a holiday touch.
Offer with mini Nilla Wafers, broken waffle cone pieces, animal crackers, graham crackers, apple slices, or other favorite dippers.

Storage note: Keep leftovers refrigerated in a sealed container for up to 4 days.