| Pumpkin Dip
4 cups of powdered sugar
One 30 ounce can of pumpkin filling
1 teaspoon of ground ginger
Two 8 ounce packages of cream cheese, softened
2 teaspoons of ground cinnamon
In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with gingersnaps. Yield: 7 cups. |
|
|
|