|1 box||Gingerbread Cake & Cookie Mix, 14.5 oz|
|2 pkg||Cream Cheese, softened, 8 oz. each|
|¼ cup||Plus 1 T. Powdered Sugar, divided|
|2 tsp||Vanilla Extract|
|2 cups||Frozen Whipped Topping, thawed|
|½ cup||Strong Coffee or Coffee Flavored Liqueur|
|1 tsp||Ground Cinnamon|
Preheat oven to 350. Spray a 15 x 10 inch jelly roll pan with nonstick baking spray with flour. Prepare cake batter according to package directions. Pour into prepared pan. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. let cool. Cut cake in half, forming 2 (10 x 7.5 inch) pieces. Cut each half lengthwise into 1 inch strips; set aside. In a large bowl, beat cream cheese, 1/4 cup powdered sugar and vanilla at medium speed with mixer until smooth. Fold in whipped topping. In bottom of 13 x 9 inch baking dish, arrange half of gingerbread strips in single layer, trimming to fit, if needed. Brush coffee or liqueur evenly over gingerbread. Spread half of cream cheese mixture over top. Layer with remaining half of gingerbread strips, trimming to fit if needed, and remaining cream cheese mixture. Sprinkle with cinnamon and remaining 1 T. powdered sugar. Cover and refrigerate overnight. Makes 12 servings.