Friday, November 12, 2010

Gingersnap Dip


1-8 oz package cream cheese, softened
1 cup confectioners' sugar
2 teaspoons pumpkin pie spice
½ tsp vanilla extract
1-8 oz carton frozen whipped topping, thawed


In a small mixing bowl, combine the cream cheese, powdered sugar, vanilla and pumpkin pie spice. Beat in whipped topping until blended. Refrigerate until serving.

serve with mini gingersnaps

No comments:

Post a Comment

a really amazing person thinks...