November 7, 2009

Pumpkin Cookie Dip

1 Package (8 ounces) Cream Cheese, Softened

2 Jars (7 ounces each) Marshmallow Creme

1 Can (15 ounces) Solid-Pack Pumpkin

1 Teaspoon Ground Cinnamon

1 Teaspoon Grated Orange Peel

Gingersnaps or Vanilla Wafers


In large bowl, beat cream cheese and marshmallow creme until smooth. Stir in the pumpkin, cinnamon and orange peel. Serve as a dip with cookies. Store in the refrigerator.

Yield: 4 Cups

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