Recipe by Tayma
"This is a really yummy dip for gingersnap or molasses cookies! It goes on like frosting and smells like the holidays! Refrigerate until serving. Enjoy!"
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1 (8 ounce) package
cream cheese, softened
pumpkin pie spice
1 (8 ounce) container
frozen whipped topping, thawed
I prefer this with graham crackers instead of ginger snaps or vanilla wafers, and I also cut the sugar just a little bit (to about 3/4 cup) for personal preference. The dip is delicious.
But if you really want a wow factor use this dip as a filling for pumpkin spice cupcakes (or layer cake) and watch people go crazy! 1/2 of this recipe will easily fill 24 standard size cupcakes.
Next time I will probably skip the cool whip and make my own whipped cream, since I always have heavy cream on hand for the cupcakes.
This is fabulous with those store-bought semi soft molasses cookies or fresh crisp apple slices. I have made this recipe with lighter versions of cream cheese and cool whip and it's still wonderful. Always asked to share the recipe..
My friend made this for a party, and it was fantastic! I made it and brought it as a treat for a Christmas Eve party. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 51
Rated, reviewed, and ready to satisfy your sweet cravings.
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