- 1 packet Gingerbread Dip Mix (dry)
- 1/2 cup hot water
- 1 (12 oz.) can evaporated 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 (except cream/topping), mix well, and place in a greased 3-to-4 quart slow cooker. Cover and cook on low for 4 to 6 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 doubled, 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.