4 c confectioners' sugar
2 (8 oz) pkgs. cream cheese, softened
1 (30 oz) can pumpkin pie filling mix
2 tsp ground cinnamon
1 tsp ground ginger
1 (16 oz) carton Cool Whip
In a large bowl, combine sugar, cream cheese and Cool Whip until well blended. Beat in remaining ingredients. If consistency is too thin, add more powdered sugar to thicken. Store in an airtight container in the refrigerator. Serve with ginger snaps or as a dip with fresh fruit. For a nicedecorative Fall centerpiece, hollow out a small pumpkin and serve dip in it.
No comments:
Post a Comment