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
- 8 Ounce (1 package) cream cheese, softened
- 1 cup confectioners' sugar
- 2 tsp pumpkin pie spice
- 8 Ounce (1 carton) frozen whipped topping, thawed
- 16 Ounce (1 package) gingersnaps
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.
Yield: 3 cups
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