1 (3 ounce) package cream cheese, softened
1 (3 ounce) package vanilla frozen yogurt
1 (3 ounce) package white chocolate syrup
2 (8 ounce) cans cream-style corn
1 (3 ounce) package gingerbread cookies
2 teaspoons vanilla extract
1 (3 ounce) package instant vanilla pudding mix
Preheat the oven to 375 degrees F (190 degrees C). Fill a large glass half full with boiling water, and pour the jelly all over it. Place the milk mixture in the glass, and pour powdered gelatin over it.
Place the whipped cream and vanilla cream cheese in another large glass container, and pour the cream cheese mixture over it. Pour the vanilla pudding over the whipped cream mixture. Refrigerate two hours, or until pudding is set.