Prep 5 mins
Cook 0 mins
Great dip to serve with Gingersnap cookies.
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 (8 ounce) container Cool Whip, thawed
- gingersnap cookie
- Cream together cream cheese and sugar.
- Add spice.
- Stir in Cool Whip.
- Dip cookies and enjoy!