Super Easy Pumpkin Spice Dip

"This recipe is absolutely fabulous! It's easy, quick, and inexpensive to make. And it's easy to alter the recipe as the seasons change by using a different flavor of pudding and pie filling mix. See other variations at the end of the directions.. The ingredients can be modified to make the recipe virtually fat free by using fat free products or sugar free, by using sugar free products."
 
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Ready In:
15mins
Ingredients:
4
Serves:
20
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ingredients

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directions

  • Soften the cream cheese and thaw cool whip.
  • With a mixer on medium speed, blend the cool whip, cream cheese, and gradually blend in the pudding mix and eggnog.
  • If it seems a little thick use a few more tablespoons of eggnog, milk, or half-n-half to thin it down to a good dipping consistency.
  • Can be served within minutes!
  • Serve with crisp pear and apple slices, ginger snaps, vanilla wafers, etc.
  • Other variations: Try the recipe with vanilla pudding and pie filling, milk instead of eggnog, and two tablespoons of peanut butter--serve with apple slices and celery sticks.
  • Or use butterscotch pudding and pie filling,, or pistachio pudding and pie filling,, nix the eggnog and use milk to thin the dip.
  • You could even double the recipe and fold this into a cooked pie crust, chill 1/2 hour, and serve.

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Reviews

  1. I added some kraft pumpkin cream cheese, and instead of egg nog, I used french vanilla creamer and a good dash of pumpkin pie spice....turned out amazing! ?
     
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Tweaks

  1. I added some kraft pumpkin cream cheese, and instead of egg nog, I used french vanilla creamer and a good dash of pumpkin pie spice....turned out amazing! ?
     

RECIPE SUBMITTED BY

I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars! But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things. In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter. Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking. <img src="http://i26.photobucket.com/albums/c105/jewelies/picCdyPjI-1.jpg">
 
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