Gingersnap Dip

Name: Gingersnap Dip
Prep time: 10 min
Total time: 10 min
Yield: 3 cups.
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; Gingersnap cookies

TOTAL TIME: Prep/Total Time: 10 min. YIELD: 3 cups.

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
Gingersnap cookies

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.

Nutrition Facts

2 tablespoons: 158 calories, 7g fat (4g saturated fat), 10mg cholesterol, 152mg sodium, 22g carbohydrate (12g sugars, 0 fiber), 2g protein.

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