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.
Yowza this is good. Great with gingerbread or vanilla wafers. Quick and easy and delicious! Great for holiday potluck. Thanks for sharing!
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
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