Gingersnap Dip
"Delicious dip for gingersnap cookies."
- Ready In:
- 5mins
- Ingredients:
- 5
- Serves:
-
8-10
ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- 2 teaspoons pumpkin pie spice
- 1 (8 ounce) carton frozen whipped topping, thawed
- 1 (16 ounce) package gingersnaps
directions
- In a small mixing bowl, combine the cream cheese, confectioners' sugar, and pumpkin pie spice.
- Beat in whipped topping until well blended.
- Refrigerate until serving.
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Reviews
-
Great for a varity of cookies! -
This is a great dip for the holidays. We use 2-3 packages of the thin Anna's gingerbread crisps with it and serve it for a light dessert. Excellent. -
This was a very thick dip and was very good with gingersnaps and graham crackers. I added a bit more spice to ours after the initial tasting. Used it for a party and everyone liked it.
RECIPE SUBMITTED BY
My name is Jessica & I'm 29.
I am a Christian, SAHM, and am married to my wonderful husband Greg. We have a few different home based businesses we do on the side.
I have a daughter Trinity - 7, two step daughters Kylie - 5, Kara - 4, and a son Grayson - born the end of December.
Kids are back to school, and I am enjoying the break...if you could call it that! My time is now tied up by caring for my son, shuttling kids to and from school, soccer practice, church, bible study, etc. I am also learning to play the bass guitar.
I love to cook...just not clean. (I'm VERY messy in the kitchen...could use every dish in the kitchen to make a bowl of oatmeal.) =)
