Friday, November 12, 2010

Gingersnap Dip

Ingredients:

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

Method:

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

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