Step 1

Preheat oven to 325F. Spray a muffin top pan (or whoopie pie pan) with cooking spray. Set aside.

Step 2

In a large bowl, beat the shortening, sugar, brown sugar, molasses, vanilla extract and egg on medium speed until smooth.

Step 3

In another large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg and salt.

Step 4

Add 1/3 of dry mixture to wet mixture and stir. Add 1/3 of the hot water to the wet mixture and stir. Repeat steps alternating between adding the dry mixture and hot water.

Step 5

Scoop batter into muffin top pan. Bake 20 minutes or until a toothpick inserted comes out clean. Let cool 10 minutes in the pan before removing to a cooling rack.

Step 6

Cut bottoms off each muffin top so you are just left with the top part. Set aside.

Step 7

Add icing sugar, PHILADELPHIA® Cream Cheese, salt and vanilla extract to a large bowl. Beat on low speed until combined.

Step 8

Add milk, 1 tablespoonful at a time, beating in between, until mixture is smooth.

Step 9

To assemble, add 1 heaping tablespoonful of cream cheese filling to one half of gingerbread. Cover with another half of gingerbread to create a sandwich. Enjoy!