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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 24 |
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I serve this dip in a clean plastic pumpkin at all of our fall church gatherings. It's a nice way to dress up packaged gingersnaps. —Tessie Hughes, Marion, Virginia Ingredients:
1 package (8 ounces) cream cheese, softened |
1 cup confectioners' sugar |
2 teaspoons pumpkin pie spice |
1 carton (8 ounces) frozen whipped topping, thawed |
1 package (16 ounces) gingersnaps |
Directions:
1. In a small bowl, beat the cream cheese, confectioners' sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with gingersnaps. Yield: 3 cups.
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