- 1 packet Gingerbread Dip Mix (dry)
- 1/2 cup hot water
- 1 (12 oz.) can evaporate milk
- 3/4 cup sugar
- 1/2 cup baking mix (e.g. Bisquick)
- 2 eggs, beaten
- 2 tsp. butter. melted
- 1 tsp. vanilla extract
- whipped cream/ topping for serving
Mix together Gingerbread Dip Mix and hot water; allow to set for 10 minutes. Using a fork remove as many lumps as possible from baking mix before adding to other ingredients. Combine all ingredients (excepted cream/topping), mix well and place in a greased 3-to-4 quart slow cooker. Cover and cook on low for 6 to 7 hours. Do not remove lid while cooking, it will just add to the cooking time. Sides will be firmer than center; the center will be jiggly, but not runny. Turn off slow cooker and keep lid on until serving time. Serve with whipped cream/topping. Serves 6. If recipe is doubles use a 5-to-6 quart oval slow cooker.
*This recipe can also be baked in the oven at 350 degrees for 45 minutes in a greased 8 or 9 inch square or round baking dish/pan. Sides will be firm, center jiggly but not runny.