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Pumpkin Cheesecake Dip
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Yield
12
servings
Author
Amber Brady
Ingredients
1
(8oz) pkg neufchatel cream cheese
3/4
cup
powdered sugar
1
cup
pumpkin puree (not pumpkin pie filling)
1
Tbsp
pumpkin pie spice
1
(8oz) tub cool whip
Instructions
With a handheld mixer and large bowl, beat the cream cheese with the powdered sugar until smooth.
Mix in the pumpkin puree and
pumpkin pie spice
.
Beat in the cool whip until mixed thoroughly and the beaters leave ripples in the dip.
Optional: Top with a sprinkle of cinnamon or pumpkin pie spice.
Serve with apples, pretzels, vanilla wafers or your favorite dippers.
Notes
©
DESSERT NOW DINNER LATER
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