Recipe by Jenn Clark
This is a Kraft recipe that I have not yet tried, but it sounds great. I've had the dip without pumpkin and the spices and it's great that way too. Try it with fruit (apple or pear slices) or cookies.
- 1 (8 ounce) package Philadelphia Cream Cheese, softened
- 1 (7 ounce) jarjet-puffed marshmallow creme
- 1⁄2 cup canned pumpkin
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg