Hi there! I hope your week is off to a good start. I’m experiencing some trouble with WP…not allowing your sweet comments. That’s not cool! Hopefully the issue will be resolved soon. To make myself feel better I went straight to cookie therapy…I found this yummy dip from Taste of Home, Gingersnap Dip, and couldn’t wait to try it. So appropriate for the fall season, don’t you think? And Judy, hubby’s niece and my best friend, if you’re reading this….thanks so much for this cute plate, it makes this presentation even more special!
1 package ( 8 oz.) cream cheese, softened
1 cup confectioners’ sugar
2 tsp. pumpkin pie spice
1 carton ( 8 oz.) frozen whipped topping, thawed
1 package (16 oz.) 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.
Simple and delicious! This would taste yummy on gingerbread as well.