Cream Filling for Gingerbread

A luscious old fashioned cake filling perfectly suited for hot gingerbread right out of the oven or for spice cake from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 1  cup cream cheese, softened
• 1  cup dates, chopped
• 1⁄2 cup  nuts, chopped
• 1⁄4 teaspoon salt
•  cream

Directions

1. Beat the cream cheese and add enough cream to give it a light, soft, and spreadable consistency.
2. Mix in remaining ingredients.
3. Split hot gingerbread, spread mixture between halves, and serve immediately.